Phenoílc compounds in "white açaí" by LC-MS/MS.

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dc.contributorTAYSE FERREIRA F. DA SILVEIRA, UNICAMP/UNIVERSITY OF READING; THAIS CRISTINA LIMA DE SOUZA, UNICAMP; ANA VANIA CARVALHO, CPATU; GUNTER KUHNLE, UNIVERSITY OF READING; HELENA TEIXEIRA GODOY, UNICAMP.
dc.creatorSILVEIRA, T. F. F. da
dc.creatorSOUZA, T. C. L. de
dc.creatorCARVALHO, A. V.
dc.creatorKUHNLE, G.
dc.creatorGODOY, H. T.
dc.date2016-11-04T11:11:11Z
dc.date2016-11-04T11:11:11Z
dc.date2016-11-04
dc.date2016
dc.date2018-07-09T11:11:11Z
dc.date.accessioned2026-06-30T23:43:29Z
dc.identifierIn: INTERNATIONAL CONFERENCE ON FOOD BIOACTIVES & HEALTH, 1., 2016, Norwich. Programme and abstracts. [Norwich: Institute of Food Research], 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1055874
dc.identifier.urihttp://hdl.handle.net/123456789/388832
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos fenólicos
dc.subjectAçaí
dc.titlePhenoílc compounds in "white açaí" by LC-MS/MS.
dc.typeResumo em anais e proceedings

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Embrapa Amazonía Oriental (CPATU)