Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?
Autor: | Barbosa, Jhonatas Rodrigues1 (AUTHOR) jhonatas.barbosa@itec.ufpa.br, Carvalho Junior, Raul Nunes de1 (AUTHOR) raulncj@ufpa.br |
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Zdroj: | Trends in Food Science & Technology. Jun2022, Vol. 124, p86-95. 10p. |
Databáze: | Academic Search Ultimate |
Externí odkaz: |