Chemical characteristics and bioactive compounds of cooked pequi fruits (Caryocar brasiliense Camb.) from the Brazilian Savannah

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Bibliographic Details
Published inFruits (1978) Vol. 68; no. 1; p. I
Main Authors Cardoso, Leandro de Morais, Reis, Bárbara De Lazzari, Hamacek, Fabiana Rossi, Pinheiro Sant’ana, Helena Maria
Format Journal Article
LanguageEnglish
Published Leuven EDP Sciences 01.01.2013
International Society for Horticultural Science
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Bibliography:ark:/67375/80W-6KW7R727-N
lcardoso.nutricao@hotmail.com
Correction: Fruits, 2013, vol. 68, p. 3-14
related-article-ID:RA1
istex:7F967350FBCABA3590D68E5C00D161248BF0705D
Related-article-href:http://www.fruits-journal.org/10.1051/fruits/2012047
Correspondence and reprints
publisher-ID:fruits130055
PII:S0248129413000558
ISSN:0248-1294
1625-967X
DOI:10.1051/fruits/2013055