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Autor:
Jan Korábečný, Marcos Jorge R. Guimarães, Andressa Souza de Oliveira, Fernanda Rabaioli da Silva, Patrícia Coelho do Nascimento Nogueira, Ondřej Soukup, Gina de Castro Couto, Maria Laura Bolognesi, Laís Flávia Nunes Lemes, Manuela Bartolini, Marina da Silva Boni, Newton G. Castro, Edilberto R. Silveira, Isis N. O. Souza, Luiz Antonio Soares Romeiro, Giselle de Andrade Ramos, Guilherme D. Brand, Vincenza Andrisano, Nelilma C. Romeiro
Cardanol is a phenolic lipid component of cashew nut shell liquid (CNSL), obtained as the byproduct of cashew nut food processing. Being a waste product, it has attracted much attention as a precursor for the production of high-value chemicals, inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba63b666e902181419989cd712fd62f5
http://hdl.handle.net/11585/588069
http://hdl.handle.net/11585/588069
