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Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise.
de Freitas Laiber Pascoal, Gabriela; de Almeida Sousa Cruz, Marta Angela; Pimentel de Abreu, Joel; Santos, Millena Cristina Barros; Bernardes Fanaro, Gustavo; Júnior, Mário Roberto Maróstica; Freitas Silva, Otniel; Moreira, Ricardo Felipe Alves; Cameron, Luiz Claudio; Simões Larraz Ferreira, Mariana; Teodoro, Anderson Junger.
Afiliación
  • de Freitas Laiber Pascoal G; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of Sao Paulo, Food Research Center
  • de Almeida Sousa Cruz MA; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.
  • Pimentel de Abreu J; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.
  • Santos MCB; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeir
  • Bernardes Fanaro G; Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil; Federal University of Amazonas, Health and Biotechnology Institute, 305 Coari-Mamiá Ave, Coari, Amazonas, Brazil.
  • Júnior MRM; Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil.
  • Freitas Silva O; Brazilian Agricultural Research Corporation, EMBRAPA Food Agroindustry, 29501 Americas Ave, 23020470 Rio de Janeiro, Brazil.
  • Moreira RFA; Laboratory of Evaluation of the Composition and Aroma of Food Products (LACAPA), Department of Collective Health, UNIRIO, Frei Caneca Street, 94, Lab. 412-A, New City, CEP: 20211-010, Rio de Janeiro, Brazil.
  • Cameron LC; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.
  • Simões Larraz Ferreira M; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeir
  • Teodoro AJ; Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil. Electronic address: laiber@usp.br.
Food Chem ; 366: 130644, 2022 Jan 01.
Article en En | MEDLINE | ID: mdl-34311234
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitis Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitis Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido