Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil

Author:

Reis Ribeiro Stephanie,Klein BrunaORCID,Machado Ribeiro Quellen,Duarte dos Santos Ingrid,Gomes Genro Ana Luísa,de Freitas Ferreira Daniele,Janner Hamann Jonas,Smanioto Barin Juliano,Cichoski Alexandre José,Fronza Diniz,Both Vanderlei,Wagner RogerORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference99 articles.

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3. Acree, T.E., Heinrich, A. Flavornet and human odor space, gas chromatography - olfactometry (GC-O) of natural products. Available in: http://www.flavornet.org. Accessed in: 19 abr. 2018.

4. Akoh, C.C., Min, D.B. Food Lipids: Chemistry, Nutrition, and Biotechnology (2002), 2nd. ed., p. 1014. New York: Marcel Dekker Inc.

5. Tree nuts: Composition, phytochemicals and health effects;Alasalvar,2008

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