Antioxidant activities and phenolic compounds of raw and cooked Brazilian pinhão (Araucaria angustifolia) seeds

Authors:
  • EKEloá Angélica Koehnlein
    Eloá Angélica Koehnlein
  • ACAnne Elise Santos Carvajal
    Anne Elise Santos Carvajal
  • EKErica Marcela Koehnlein
    Erica Marcela Koehnlein
  • JCJaqueline da Silva Coelho-Moreira
    Jaqueline da Silva Coelho-Moreira
  • FIFabíola Dorneles Inácio
    Fabíola Dorneles Inácio
  • RCRafael Castoldi
    Rafael Castoldi
  • ABAdelar Bracht
    Adelar Bracht
  • RPRosane Marina Peralta
    Rosane Marina Peralta
Publisher website
Google Scholar
Abstract
No abstract available