Acute and subacute oral toxicity assessment of dry encapsulated and non-encapsulated green coffee fruit extracts.

Autor: Faria WCS; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-852, Campinas -SP, Brazil., da Silva AA; Faculty of Food Engineering, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Campus Cuiabá - Bela Vista, 78050-560, Cuiabá-MT, Brazil., Veggi N; Faculty of Food Engineering, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Campus Cuiabá - Bela Vista, 78050-560, Cuiabá-MT, Brazil., Kawashita NH; Laboratory of Biochemistry, Department of Chemistry, Federal University of Mato Grosso (UFMT), Campus Cuiabá, 78060-900, Cuiabá-MT, Brazil., de França Lemes SA; Laboratory of Biochemistry, Department of Chemistry, Federal University of Mato Grosso (UFMT), Campus Cuiabá, 78060-900, Cuiabá-MT, Brazil., de Barros WM; Faculty of Food Engineering, Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Campus Cuiabá - Bela Vista, 78050-560, Cuiabá-MT, Brazil., da Conceição Cardoso E; Laboratory of Research, Development and Innovation of Bioproducts, Faculty of Pharmacy, Federal University Goiás (UFG), Campus Colemar Natal e Silva, 74605-170, Goiânia - GO, Brazil., Converti A; Department of Civil, Chemical and Environmental Engineering, University of Genova, Pole of Chemical Engineering, Via Opera Pia 15, I-16145 Genoa, Italy., de Melo Moura W; Agricultural Research Company of Minas Gerais (EPAMIG), 36.570-075, Viçosa - MG, Brazil., Bragagnolo N; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-852, Campinas -SP, Brazil.

Publikováno v: Journal of food and drug analysis [J Food Drug Anal] 2020 Jun 15; Vol. 28 (2), pp. 337-355. Date of Electronic Publication: 2020 Jun 15.