Coffee, maté, açaí and beans are the main contributors to the antioxidant capacity of Brazilian’s diet
Crossref DOI link: https://doi.org/10.1007/s00394-016-1198-9
Published Online: 2016-03-14
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Torres, Taíssa
Farah, Adriana
Funding for this research was provided by:
Fundação de Amparo à Pesquisa do Rio de Janeiro (FAPERJ) (E-26, 102263)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (305320/2013-0)
Text and Data Mining valid from 2016-03-14