Residues from guava processing: characterized, antioxidant potential and food applications (2017)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ
- Unidade: ESALQ
- Subjects: ANTIOXIDANTES; COMPOSIÇÃO QUÍMICA; GOIABA; RESÍDUOS INDUSTRIAIS; VALOR NUTRITIVO
- Language: Inglês
- Imprenta:
- Publisher: Nova Science Publishers
- Publisher place: New York
- Date published: 2017
- Source:
- Título: Guava: cultivation, antioxidant properties and health benefits
- Volume/Número/Paginação/Ano: 128 p
-
ABNT
MELO, Pricilla Siqueira et al. Residues from guava processing: characterized, antioxidant potential and food applications. Guava: cultivation, antioxidant properties and health benefits. Tradução . New York: Nova Science Publishers, 2017. . . Acesso em: 13 fev. 2026. -
APA
Melo, P. S., Selani, M. M., Alencar, S. M. de, & Contreras-Castillo, C. J. (2017). Residues from guava processing: characterized, antioxidant potential and food applications. In Guava: cultivation, antioxidant properties and health benefits. New York: Nova Science Publishers. -
NLM
Melo PS, Selani MM, Alencar SM de, Contreras-Castillo CJ. Residues from guava processing: characterized, antioxidant potential and food applications. In: Guava: cultivation, antioxidant properties and health benefits. New York: Nova Science Publishers; 2017. [citado 2026 fev. 13 ] -
Vancouver
Melo PS, Selani MM, Alencar SM de, Contreras-Castillo CJ. Residues from guava processing: characterized, antioxidant potential and food applications. In: Guava: cultivation, antioxidant properties and health benefits. New York: Nova Science Publishers; 2017. [citado 2026 fev. 13 ] - Addition of beet and guava agro-industrial residues in cooked and refrigerated chicken meat and its effect on lipid oxidation
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