Palavra-chave: PHENOLICS

CHEWY CANDY CAFFEINE POLYSACCHARIDE NANOFILTRATION ARRACACHA ROOT PHENOLIC COMPOUNDS COLOUR PROBIOTICS PROBIOTIC CHEMILUMINESCENCE REACTIONS JABUTICABA DPPH THEOBROMINE EXTRACT QUALITY OBESITY FLAVONOIDS NANOPARTICLES COACERVATES CARROT EMULSION MEMBRANE SEPARATION ANTIOXIDANT ACTIVITY ANTIOXIDANT CAPACITY MICROBIOTA PICKERING AÇAI CAFFEIC ACID ANTHOCYANINS LITCHI CHINENSIS SONN PROPOLIS CENTRAL COMPOSITE DESIGN PRÓPOLIS PROTEIN CHLOROGENIC ACIDS ANTIRADICAL ACTIVITY KABOCHA PUMPKIN EXERCISE CAFETERIA DIET