Physicochemical composition and antioxidants of buriti (Mauritia flexuosa Linn. F.) – pulp and sweet

Autor: Nascimento-Silva, Nara Rúbia Rodrigues, Department of Food Engineering, School of Agronomy, Federal University of Goiás, Silva, Flávio Alves, Silva, Mara Reis, Faculty of Nutrition – Federal University of Goiás

Publikováno v: Journal of bioenergy and food science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2792019JBFS
Journal of Bioenergy and Food Science; Vol 7, No 1 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2792019JBFS
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP

Buriti pulp has an elevated nutritional value and commercial potential, mainly because of its significant amounts of bioactive compounds. The objective of this research was to evaluate the physicochemical characteristics, the antioxidant capacity, an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2c7bbac63c5e7022288226956765487a
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/279

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