Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity
Nathália Moura‐Nunes(Universidade do Estado do Rio de Janeiro), Alexandre Guedes Torres(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Thárcila Cazaroti Brito(Universidade Federal do Rio de Janeiro), Nívea Dias da Fonseca(Universidade Federal do Rio de Janeiro), Paula Fernandes de Aguiar(Universidade Federal do Rio de Janeiro)
Cited by 113
Related Papers
Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,
|Journal of Nutrition|2007|322
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions
|Journal of Functional Foods|2015|225
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
|Food Chemistry|2007|203