Resumo: Agaricus brasiliensis tem sido muito estudado por suas propriedades nutracêuticas. Como essas propriedades podem estar relacionadas a componentes fenóli-cos, o objetivo deste trabalho foi otimizar o preparo de amostra, para a determinação de compostos fenólicos totais em uma biofarinha de bagaço de maçã fermentada de Palavras-chave: Agaricus blazei; cogumelo; micélio; planejamento fatorial.Abstract: Agaricus brasiliensis have been studied for their nutraceutical properties.Given that these properties can be related to phenolic components, the aim of this work was to optimize the sample preparation for determination of total phenolic content in a flour, obtained from apple pomace submerged fermented with A. bra-
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