Chemical composition, bioactive compounds, biological activity, and applications of Butia spp.: A review
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Publisher
Elsevier BV
Reference56 articles.
1. Volatile compounds from fruits of Butia capitata at different stages of maturity and storage;Aguiar;Food Research International,2014
2. Phytochemical and biological studies of Butia capitata Becc. leaves cultivated in Egypt;Ammar;Asian Pacific Journal of Tropical Biomedicine,2014
3. Tocopherols, tocotrienols and tocomonoenols: Many similar molecules but only one vitamin E;Azzi;Redox Biology,2019
4. Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata;Barbosa;Food Science and Technology,2021
5. Jelly palm (Butia odorata) wine: Characterization of volatile compounds responsible for aroma;Bernardi;Food Analytical Methods,2014
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