Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)
Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005018101&lng=en&tlng=en |