Food and Nutrition Sciences

Vol.6 No.9(2015), Paper ID 57211, 7 pages

DOI:10.4236/fns.2015.69083

 

Total Phenolic Compounds and Antioxidant Activity of Organic Vegetables Consumed in Brazil

 

Verona Borges Ferreira, Thadia Turon Costa da Silva, Silvia Regina Magalhães Couto, Armando Ubirajara Oliveira Sabaa Srur

 

Centro de Ciências da Saúde, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil
Centro de Ciências da Saúde, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil
Centro de Ciências da Saúde, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil
Centro de Ciências da Saúde, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil

 

Copyright © 2015 Verona Borges Ferreira, Thadia Turon Costa da Silva, Silvia Regina Magalhães Couto, Armando Ubirajara Oliveira Sabaa Srur 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


Ferreira, V. , da Silva, T. , Couto, S. and Srur, A. (2015) Total Phenolic Compounds and Antioxidant Activity of Organic Vegetables Consumed in Brazil. Food and Nutrition Sciences, 6, 798-804. doi: 10.4236/fns.2015.69083.

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