Evaluation of total polyphenols and anthocyanins contents in different genotypes of açaí.

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dc.contributorRAFAELLA DE ANDRADE MATTIETTO, CPATU; ANA VANIA CARVALHO, CPATU; MARIA DO SOCORRO P DE OLIVEIRA, CPATU; Anna Tsukui, UFPA; Tayná Caroline M. Veiga, UFPA.
dc.creatorMATTIETTO, R. de A.
dc.creatorCARVALHO, A. V.
dc.creatorOLIVEIRA, M. do S. P. de
dc.creatorTSUKUI, A.
dc.creatorVEIGA, T. C. M.
dc.date2015-04-28T11:11:11Z
dc.date2015-04-28T11:11:11Z
dc.date2015-04-28
dc.date2012
dc.date2015-04-28T11:11:11Z
dc.date.accessioned2026-06-30T23:41:39Z
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/1014481
dc.identifier.urihttp://hdl.handle.net/123456789/388100
dc.languageeng
dc.rightsopenAccess
dc.subjectAçaí
dc.subjectGenótipo
dc.titleEvaluation of total polyphenols and anthocyanins contents in different genotypes of açaí.
dc.typeResumo em anais e proceedings

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