Open AccessEvaluation of the Antioxidant Capacity of an Apple Pomace Flour Obtained fromAgaricus brasiliensisin Face of Complex Phosphomolybdenum
Author(s) -
Tábata Cristina Colussi,
Cláudia Benetti,
Fernanda Bovo,
Herta Stutz Dalla Santa,
Elisa Perez
Publication year - 2013
Publication title -
revista ciencias exatas e naturais
Language(s) - English
Resource type - Journals
eISSN - 2175-5620
pISSN - 1518-0352
DOI - 10.5935/recen.2013.01.06
Subject(s) - pomace , food science , antioxidant capacity , face (sociological concept) , chemistry , mathematics , antioxidant , organic chemistry , sociology , social science
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