Lecythis pisonis Camb. nuts: oil characterization, fatty acids and minerals
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 28 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Polyphenols, Antioxidants, and Wound Healing of Lecythis pisonis Seed Coats;Planta Medica;2023-11-16
2. Sapucaia nut: Morphophysiology, minerals content, methodological validation in image analysis, phenotypic and molecular diversity in Lecythis pisonis Cambess.;Food Research International;2020-11
3. Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration;International Journal of Food Science & Technology;2020-03-20
4. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile;Food Research International;2018-10
5. Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties;Food Research International;2018-07
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