Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.

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dc.contributorDANIELA SOARES VIANA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MIRIAN RIBEIRO LEITE MOURA, UFRJ; JACQUELINE CARVALHO PEIXOTO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA.
dc.creatorVIANA, D. S.
dc.creatorCARVALHO, L. M. J. DE
dc.creatorMOURA, M. R. L.
dc.creatorPEIXOTO, J. C.
dc.creatorCARVALHO, J. L. V. de
dc.date2016-09-14T11:11:11Z
dc.date2016-09-14T11:11:11Z
dc.date2016-09-14
dc.date2016
dc.date2016-09-14T11:11:11Z
dc.date.accessioned2026-06-30T23:09:22Z
dc.format7 p.
dc.identifierFood Science and Technology, 2016.
dc.identifier0101-2061
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1052851
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.0046
dc.identifier.urihttp://hdl.handle.net/123456789/375339
dc.languageeng
dc.rightsopenAccess
dc.subjectSensory analysis
dc.subjectBiochemical evaluation
dc.subjectAçaí
dc.titleBiochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.
dc.typeArtigo de periódico

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