resumo The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/fsufs.2021.804004/full#supplementary-material
autores Cristina Maria Ribeiro Rocha Soares Vicente Teixeira, José De Biasio, F. Ferreira-Santos, P. Botelho, C. M. Duca, A.B. Rocha, Cristina M.R. Beatriz Nunes Silva Gorgoglione, D. De Biasio, F. Teixeira, J. A. Botelho, C Santos, Pedro Miguel Ferreira Duca, A. B. Domenico Gorgoglione Genisheva, Zlatina Asenova Beatriz Silva
palavras-chave Antibacterial activity Antioxidant activity Cytotoxicity Nutritional value Ohmic heating Phenolic compounds Red eggplant