00822nam a2200181 a 450000100080000000500110000800800410001910000180006024501060007826001720018452001670035665000160052365000200053965300220055965300200058170000140060170000250061518762502011-02-08       2010    bl uuuu     u00u1 u    #d1 aMATTIETTO, R.  aTotal phenolics and anthocyanins contents of açaí pulp after pasteurization.h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 15., 2010, Cape Town. Food science solutions in an evolving world: abstracts. Durban: SAAFoST, 2010. 1 CD-ROM.c2010  aThe objective of this work was to evaluate the effect of the pasteurization process conditions on the total phenolics and anthocyanins content of the açaí pulp.  aAntocianina  aPasteurização  aFenólicos totais  aPolpa de açaí1 aMATTA, V.1 aFREITAS, D. de G. C.