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
Zdroj: Trends in Food Science & Technology. Jun2022, Vol. 124, p86-95. 10p.
Databáze: Academic Search Ultimate
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