EQA-CTC/UFSC, Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, Brazil
EQA-CTC/UFSC, Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, Brazil
EQA-CTC/UFSC, Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, Brazil
Copyright © 2013 Natália Mezzomo, Daniela A. Oliveira, Sandra R. S. Ferreira et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
N. Mezzomo, D. Oliveira and S. Ferreira, "Antioxidant Potential of Extracts from Processing Residues from Brazilian Food Industries,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 211-218. doi:
10.4236/fns.2013.48A026.