The effect of roasting on the phenolic compounds and...

Food Research International 2012 Vol. 48; Iss. 2

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Miriam Rejane Bonilla Lemos, Egle Machado de Almeida Siqueira, Sandra Fernandes Arruda, Rui Carlos Zambiazi
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Volume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.05.027
File:
PDF, 249 KB
english, 2012
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