African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity

Fernanda de Oliveira Pereira
  • Fernanda de Oliveira Pereira
  • Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
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Renata dos Santos Pereira
  • Renata dos Santos Pereira
  • Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
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Lana de Souza Rosa
  • Lana de Souza Rosa
  • Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
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Anderson Junger Teodoro
  • Anderson Junger Teodoro
  • Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
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  •  Received: 06 April 2016
  •  Accepted: 03 August 2016
  •  Published: 17 August 2016

Authors

Fernanda de Oliveira Pereira
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.

Renata dos Santos Pereira
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.

Lana de Souza Rosa
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.

Anderson Junger Teodoro
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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