Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lívia Maria Braga Resende"'
Publikováno v:
Journal of Food Composition and Analysis. 117:105111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68da79aa10157b31f50e8cc4b986b663
https://doi.org/10.1016/j.jfca.2022.105111
https://doi.org/10.1016/j.jfca.2022.105111
Autor:
Vanessa Rios de Souza, Cleiton Antônio Nunes, Guilherme Max Dias Ferreira, Lívia Maria Braga Resende
Publikováno v:
Journal of Food Science and Technology. 56:401-408
Avocado oil, which has a high content of monounsaturated fatty acid and health-beneficial phytochemicals, is consumed in salads and also can be used for cooking. Therefore, is essential to study its oxidative and photochemical stability under differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::441c43d2599a95757e08c45449cc6f19
https://doi.org/10.1007/s13197-018-3501-7
https://doi.org/10.1007/s13197-018-3501-7
Autor:
Luiz Fernando de Oliveira da Silva, Cleiton Antônio Nunes, Ana Carla Marques Pinheiro, Marcio Pozzobon Pedroso, Lívia Maria Braga Resende, Jéssica Ferreira Rodrigues
Publikováno v:
Bragantia, Issue: ahead, Published: 04 NOV 2019
Bragantia
Bragantia v.78 n.4 2019
Instituto Agronômico de Campinas (IAC)
instacron:IAC
Bragantia
Bragantia v.78 n.4 2019
Instituto Agronômico de Campinas (IAC)
instacron:IAC
This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af9499f06f525db0982e016ce8812822
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019005018102&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019005018102&lng=en&tlng=en
