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	1.	Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. [electronic resource] by Granato, Daniel Karnopp, Ariadne Roberto van Ruth, Saskia M Producer: 20160602 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates. [electronic resource] by Margraf, Tiago Karnopp, Ariadne Roberto Rosso, Neiva Deliberali Granato, Daniel Producer: 20160627 In: Journal of food science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. [electronic resource] by Karnopp, Ariadne Roberto Oliveira, Katherine Guimarães de Andrade, Eriel Forville Postingher, Bruna Mara Granato, Daniel Producer: 20170811 In: Food chemistry vol. 233 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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