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CARVALHO, A. V.; MACIEL, R. A.; BECKMAN, J. C.; MACIEL, L. P. Evaluation of antioxidant activity of peppers by the ABTS and DPPH methods. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/130563/1/foxB4A0.pdf
Biblioteca(s): Embrapa Amazônia Oriental.