00698nam a2200157 a 450000100080000000500110000800800410001910000200006024501030008026002730018365000170045665000120047370000180048570000190050370000180052220255092022-05-30       2012    bl uuuu     u00u1 u    #d1 aCARVALHO, A. V.  aEvaluation of antioxidant activity of peppers by the ABTS and DPPH methods.h[electronic resource]  aIn: 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: ALACCTAc2012  aAntioxidante  aPimenta1 aMACIEL, R. A.1 aBECKMAN, J. C.1 aMACIEL, L. P.