Palavra-chave: CHEMICAL COMPOSITION

AMINO ACIDS NUTRITIONAL QUALITY CHAMOMILE CO2 MAGNOLIACEAE OLEORESIN PHENOLIC COMPOUNDS EUCALYPTUS BARU SEED SLAGGING BIOACTIVITY CLOVE EXTRACTION FOWLING PALM OIL COLD POINT BIODIESEL COMBUSTIBLE CATEGORIES FLAVONOIDS BIOACTIVE COMPOUNDS TALAUMA OVATA BACURI SHELL STINGLESS BEES COFFEE SPECTROSCOPY BENEFITS - HEALTH POLYPHENOLS ETANOL BIOLOGICAL ACTIVITIES GINGER ANTIMICROBIAL ACTIVITY CITONELA ESSENTIAL OIL DAIRY FOOD OCIMUM SELLOI PROTEIN COFFEE QUALITY MUST CARBON DIOXIDE DRYING SEASONAL VARIATION