Department of Food Engineering, State University of Ponta Grossa, Uvaranas Campus, Ponta Grossa, Brazil
Post Graduate Program in Food Engineering, Federal University of Paraná, Polytechnic Campus, Curitiba, Brazil
Department of Food Engineering, State University of Ponta Grossa, Uvaranas Campus, Ponta Grossa, Brazil
Department of Food Engineering, State University of Ponta Grossa, Uvaranas Campus, Ponta Grossa, Brazil
Copyright © 2015 Danianni Marinho Zardo, Acácio Antonio Ferreira Zielinski, Aline Alberti, Alessandro Nogueira 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
Zardo, D. , Zielinski, A. , Alberti, A. and Nogueira, A. (2015) Phenolic Compounds and Antioxidant Capacity of Brazilian Apples.
Food and Nutrition Sciences,
6, 727-735. doi:
10.4236/fns.2015.68075.