Ciência E Tecnologia Dos Alimentos–Volume 2 2019
DOI: 10.36229/978-85-7042-120-3.cap.11
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Avaliação da atividade antimicrobiana de óleo essencial de Cravo-da-Índia (Syzigium aromaticum) obtido com CO2 em fase supercrítica

Elaine Patrícia Tavares do Espirito Santo1,
Gardene Dourado Mota2,
Alex Brito Souza3
et al.

Abstract: Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.

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