Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.
Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals.
Author(s): VIANA, D. S.; CARVALHO, L. M. J. DE; MOURA, M. R. L.; PEIXOTO, J. C.; CARVALHO, J. L. V. de
Publication year: 2016
Types of publication: Journal article
Unit: Embrapa Food Technology
Keywords: Açaí, Biochemical evaluation, Sensory analysis
Observation
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