Bookmark (0)
Please login to bookmark
Close
Publication date: 1 June 2026
Source: Food Research International, Volume 233, Part 1
Author(s): Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Rosana Aparecida Manólio Soares-Freitas, Elizabeth Aparecida Ferraz da Silva Torres, Olga Maria da Silva Viegas, Edgar Pinto, Geni Rodrigues Sampaio
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 1Author(s): Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Rosana Aparecida Manólio Soares-Freitas, Elizabeth Aparecida Ferraz da Silva Torres, Olga Maria da Silva Viegas, Edgar Pinto, Geni Rodrigues Sampaio Read More
Related posts:
Acrylamide and 4-methylimidazole in robusta amazônico and conilon capixaba coffees: A comparative analysis of their levels and antioxidant capacity in high-quality Brazilian Canephora
Green solvents as sustainable tools for the integral valorization of peach palm (Bactris gasipaes): Bioactive composition, antioxidant potential, simulation of in vitro gastrointestinal digestion, and microbiological inhibition
Emerging trends in the valorization of Brazilian native fruits and nuts: innovative extraction technologies and green solvents for the recovery of lipids and bioactive compounds
Microparticles of buriti oleosomes produced with different wall materials
Effect of pretreatment of human milk with probe ultrasound during the concentration process: Physicochemical, structural, and rheological quality
Enzymatic interesterification of palm olein and hydrogenated palm oil: Effects on physicochemical properties