Publication date: April 2026
Source: Journal of Food Composition and Analysis, Volume 152
Author(s): Alessandra Aparecida Zinato Rodrigues, Lêda Rita D’ Antonino Faroni, Maria Eliana Lopes Ribeiro de Queiroz, André Fernando de Oliveira, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Maira Christina Marques Fonseca, Jackson Araújo Silva, Patricia Fontes Pinheiro
Publication date: April 2026Source: Journal of Food Composition and Analysis, Volume 152Author(s): Alessandra Aparecida Zinato Rodrigues, Lêda Rita D’ Antonino Faroni, Maria Eliana Lopes Ribeiro de Queiroz, André Fernando de Oliveira, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Maira Christina Marques Fonseca, Jackson Araújo Silva, Patricia Fontes Pinheiro Read More
Related posts:
Carotenoids and carotenoid esters, by HPLC-DAD-MS/MS, in pulp of pequi (Caryocar brasiliense Camb.) native to different regions of the Brazilian Savanna and correlation with color parameters
Characterization of sugarcane distilled beverage using impedimetric electronic tongue and chemometrics
Impact of leaching on the nutritional composition of acorn species
Enhancing aroma and stability in Sicilian Maiorca wheat beer: Impact of Torulaspora delbrueckii via inoculation methods
Aflatoxin B1 and ochratoxin A in commercial plant-based meat alternatives: Occurrence, ingredient-level exploratory patterns, and dietary risk
Micellar electrokinetic chromatography applied to simultaneous separation of coumarins and coumaric acids from Dipteryx odorata (AUBL.) WILLD seeds