Palavra-chave: PHENOLICS

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