Açaí seeds: An unexplored agro-industrial residue as a potential source of lipids, fibers, and antioxidant phenolic compounds
Priscilla Siqueira Melo, Miriam Mabel Selani, Regina Helena Gonçalves, Jennifer de Oliveira Paulino, Adna Prado Massarioli, Severino Matias de Alencar
Topics & Concepts
DPPHChemistryABTSAntioxidantFood scienceCatechinProanthocyanidinPolyphenolBiochemistryPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressTea Polyphenols and Effects