Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)

by M. L.L. Campidelli, J. D.S. Carneiro, E. C. Souza, M. L. Magalhães, E. E.C. Nunes, P. B. Faria, M. Franco, E. V.B. Vilas Boas
Published 2020-03-01