Bioactive compounds, antimicrobial properties of Açaí (Euterpe oleracea mart.) and its processing residues – Insights for smart packaging and green chemistry
Lucas Gomes de Carvalho, Anna Paula Azevedo de Carvalho, Carlos Adam Conte‐Júnior, Carlos Adam Conte‐Júnior
Topics & Concepts
AntimicrobialChemistryFood scienceBiotechnologyOrganic chemistryBiologyPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Management