Instant soy coffee beverage: chemical stability and bioactive compounds during storage.

Instant soy coffee beverage: chemical stability and bioactive compounds during storage.

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Bibliographic Details
Main Authors: FELBERG, I., FARAH, A., CALADO, V., TOCI, A., GODOY, R. L. O., PACHECO, S., ANTONIASSI, R., FREITAS, S. C. de, DONANGELO, C. M.
Other Authors: ILANA FELBERG, CTAA; ADRIANA FARAH, UFRJ; VERÔNICA CALADO, UFRJ; ALINE TOCI, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; ROSEMAR ANTONIASSI, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CARMEN M. DONANGELO, UFRJ/UNIVERSIDAD DE LA REPÚBLICA, MONTEVIDEO.
Format: Separatas biblioteca
Language:English
eng
Published: 2012-08-23
Subjects:Compostos bioativos., Bebida, Café, Soja.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/932024
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