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pro vyhledávání: '"Kamilla Ulchak Meira"'
Autor:
Kamilla Ulchak Meira, Andresa Caroline de Oliveira Cestário, Cassia Inês Lourenzi Franco Rosa, Robinson Luiz Contiero
Publikováno v:
Research, Society and Development; Vol. 10 No. 2; e2310212031
Research, Society and Development; Vol. 10 Núm. 2; e2310212031
Research, Society and Development; v. 10 n. 2; e2310212031
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 2; e2310212031
Research, Society and Development; v. 10 n. 2; e2310212031
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310e4f5aa3d9ec39a7d130782a032407
https://rsdjournal.org/index.php/rsd/article/view/12031
https://rsdjournal.org/index.php/rsd/article/view/12031