Instant soy coffee beverage: chemical stability and bioactive compounds during storage.

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dc.contributorILANA FELBERG, CTAA; ADRIANA FARAH, UFRJ; VERÔNICA CALADO, UFRJ; ALINE TOCI, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; ROSEMAR ANTONIASSI, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CARMEN M. DONANGELO, UFRJ/UNIVERSIDAD DE LA REPÚBLICA, MONTEVIDEO.
dc.creatorFELBERG, I.
dc.creatorFARAH, A.
dc.creatorCALADO, V.
dc.creatorTOCI, A.
dc.creatorGODOY, R. L. O.
dc.creatorPACHECO, S.
dc.creatorANTONIASSI, R.
dc.creatorFREITAS, S. C. de
dc.creatorDONANGELO, C. M.
dc.date2012-08-23T11:11:11Z
dc.date2012-08-23T11:11:11Z
dc.date2012-08-23
dc.date2012
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:07:58Z
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. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/932024
dc.identifier.urihttp://hdl.handle.net/123456789/374730
dc.languageeng
dc.rightsopenAccess
dc.subjectCompostos bioativos
dc.subjectBebida
dc.subjectCafé
dc.subjectSoja
dc.titleInstant soy coffee beverage: chemical stability and bioactive compounds during storage.
dc.typeResumo em anais e proceedings

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