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The effect of roasting on the phenolic compounds and antiox..:
Lemos, Miriam Rejane Bonilla
;
Siqueira, Egle Machado de Almeida
;
Arruda, Sandra Fernandes
.
Food Research International. 48 (2012) 2 - p. 592-597 , 2012
Link:
https://doi.org/10.1016/j.foodres.2012.05.027
RT Journal T1
The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2012.05.027&Exemplar=1&LAN=DE A1 Lemos, Miriam Rejane Bonilla A1 Siqueira, Egle Machado de Almeida A1 Arruda, Sandra Fernandes A1 Zambiazi, Rui Carlos PB Elsevier BV YR 2012 SN 0963-9969 JF Food Research International VO 48 IS 2 SP 592 OP 597 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2012.05.027 DO https://doi.org/10.1016/j.foodres.2012.05.027 SF ELIB - SuUB Bremen
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