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Characterization of olive oil flavored with Brazilian pink ..:
Bittencourt Fagundes, Mariane
;
Ballus, Cristiano Augusto
;
Perceval Soares, Victória
...
Food Research International. 137 (2020) - p. 109593 , 2020
Link:
https://doi.org/10.1016/j.foodres.2020.109593
RT Journal T1
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2020.109593&Exemplar=1&LAN=DE A1 Bittencourt Fagundes, Mariane A1 Ballus, Cristiano Augusto A1 Perceval Soares, Victória A1 de Freitas Ferreira, Daniele A1 Sena Vaz Leães, Yasmin A1 Sasso Robalo, Silvino A1 Guidetti Vendruscolo, Raquel A1 Bastianello Campagnol, Paulo Cezar A1 Smanioto Barin, Juliano A1 Cichoski, Alexandre José A1 Bevilacqua Marcuzzo, Suzane A1 Assumpção Bertuol, Daniel A1 Wagner, Roger PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 137 SP 109593 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2020.109593 DO https://doi.org/10.1016/j.foodres.2020.109593 SF ELIB - SuUB Bremen
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