Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? (2019)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; MASSARIOLI, ADNA PRADO - ESALQ ; SILVA, ANNA PAULA DE SOUZA - ESALQ ; MELO, PRISCILLA SIQUEIRA - ESALQ
- Unidade: ESALQ
- DOI: 10.1002/jsfa.9146
- Subjects: ANTIOXIDANTES; CACAU; CHOCOLATE; FLAVONOIDES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v. 99, p. 83-89, 2019
- Status:
- Artigo possui acesso gratuito no site do editor (Bronze Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
SALVADOR, Izabela et al. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?. Journal of the Science of Food and Agriculture, v. 99, p. 83-89, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9146. Acesso em: 31 mar. 2026. -
APA
Salvador, I., Massarioli, A. P., Silva, A. P. de S., Malaguetta, H., Melo, P. S., & Alencar, S. M. de. (2019). Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 99, 83-89. doi:10.1002/jsfa.9146 -
NLM
Salvador I, Massarioli AP, Silva AP de S, Malaguetta H, Melo PS, Alencar SM de. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 83-89.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1002/jsfa.9146 -
Vancouver
Salvador I, Massarioli AP, Silva AP de S, Malaguetta H, Melo PS, Alencar SM de. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 83-89.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1002/jsfa.9146 - Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species
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