Determination of total carotenoids and antioxidant activity in pepper Capsicum chinense.

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dc.contributorANA VANIA CARVALHO, CPATU
dc.contributorR. A. MACIEL, UFPA
dc.contributorJ. C. BECKMAN, UFPA.
dc.creatorCARVALHO, A. V.
dc.creatorMACIEL, R. A.
dc.creatorBECKMAN, J. C.
dc.date2015-09-30T11:11:11Z
dc.date2015-09-30T11:11:11Z
dc.date2015-09-30
dc.date2012
dc.date2015-09-30T11:11:11Z
dc.date.accessioned2026-06-30T23:42:15Z
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1025497
dc.identifier.urihttp://hdl.handle.net/123456789/388336
dc.languageeng
dc.rightsopenAccess
dc.subjectAntioxidante
dc.subjectPimenta
dc.titleDetermination of total carotenoids and antioxidant activity in pepper Capsicum chinense.
dc.typeResumo em anais e proceedings

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