|
|
|
|
|
Leilane D. Lopes, Bruna R. Böger, Kelen F. Cavalli, José F. dos S. Silveira-Júnior, Daniel V. C. L. Osório, Débora F. de Oliveira, Luciano Luchetta, Ivane B. Tonial
Pág. 225 - 234
The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high perce...
ver más
|
|
|
|
|