Search Results - Brito, T.B.N.

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    Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE

    Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE by Brito, T.B.N., R.S. Lima, L., B. Santos, M.C., A. Moreira, R.F., Cameron, L.C., C. Fai, A.E., S.L. Ferreira, M.

    Published in Food chemistry
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  2. 2
    Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization

    Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization by Brito, T.B.N., Pereira, A.P.A., Pastore, G.M., Moreira, R.F.A., Ferreira, M.S.L., Fai, A.E.C.

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