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

DANIELA SOARES VIANA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MIRIAN RIBEIRO LEITE MOURA, UFRJ; JACQUELINE CARVALHO PEIXOTO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA.2026-06-30http://hdl.handle.net/123456789/3753397 p.openAccessSensory analysisBiochemical evaluationAçaíBiochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.Artigo de periódico