01141naa a2200349 a 450000100080000000500110000800800410001902400520006010000220011224501530013426000090028765000170029665000120031365000190032565000130034465000170035765000180037465300350039265300260042765300310045365300270048465300150051165300150052670000230054170000220056470000210058670000310060770000230063870000200066170000190068177300910070021188032020-10-07       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13197-019-03974-52DOI1 aRIBEIRO, L. DE O.  aIn vitro gastrointestinal evaluation of a juçara-based smoothiebeffect of processing on phenolic compounds bioaccessibilityh[electronic resource]  c2019  aAntioxidants  aEuterpe  aPasteurization  aRheology  aCongelamento  aProcessamento  aAnálises químicas e físicas  aAntioxidant compounds  aDigestão gastrointestinal  aEuterpe edulis Martius  aFenólicos  aSonication1 aPINHEIRO, A. C. B.1 aBRIGIDA, A. I. S.1 aGENISHEVA, Z. A.1 aVICENTE, A. A. M. DE O. S.1 aTEIXEIRA, J. A. C.1 aMATTA, V. M. da1 aFREITAS, S. P.  tJournal of Food Science and Technology, Mysoregv. 56, n. 11, p. 5017-5026, Nov. 2019.