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Characterization of constituents, quality and stability of ..:
Illana Louise Pereira de MELO
;
Eliane Bonifácio Teixeira de CARVALHO
;
Ana Mara de Oliveira e SILVA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en. , 2016
Link:
https://doi.org/10.1590/1678-457X.0069
RT Journal T1
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0d4c829c2d43452d9f3d0649f36108da&Exemplar=1&LAN=DE A1 Illana Louise Pereira de MELO A1 Eliane Bonifácio Teixeira de CARVALHO A1 Ana Mara de Oliveira e SILVA A1 Luciana Tedesco YOSHIME A1 José Augusto Gasparotto SATTLER A1 Rosângela Torres PAVAN A1 Jorge MANCINI-FILHO PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2016 K1 punicic acid K1 tocopherols K1 phytosterols K1 coupled oxidation of β-carotene K1 DPPH K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.0069 DO https://doi.org/10.1590/1678-457X.0069 SF ELIB - SuUB Bremen
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