International Journal of Food Properties
Volume 23, 2020 - Issue 1
Original Article
Amazonian Eryngium foetidum leaves exhibited very high contents of bioactive compounds and high singlet oxygen quenching capacity
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Adriana Zerlotti Mercadanteb Department of Food Science, University of Campinas (UNICAMP), São Paulo, Brazilhttps://orcid.org/0000-0003-4547-6064View further author information
https://orcid.org/0000-0003-4547-6064View further author information, Renan Campos Chistéa Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, Brazil;c Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, BrazilCorrespondence[email protected]
https://orcid.org/0000-0002-4549-3297View further author information
https://orcid.org/0000-0002-4549-3297View further author information & Alessandra Santos Lopesa Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, Brazil;c Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, BrazilCorrespondence[email protected]
https://orcid.org/0000-0002-8584-5859View further author information
https://orcid.org/0000-0002-8584-5859View further author information