Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.).

Autor:	Campidelli, M. L. L.1 marina.lamounier@yahoo.com.br, Carneiro, J. D. S.1, Souza, E. C.1, Magalhães, M. L.1, Nunes, E. E. C.1, Faria, P. B.1, Franco, M.2, Boasa, E. V. B. Vilas1
Zdroj:	Grasas y Aceites. 2020, Vol. 71 Issue 1, p1-11. 11p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu