Refino de óleo de farelo de arroz (Oryza sativa L.) em condições brandas para preservação do γ-orizanol
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v27s1/a09v27s1.pdf
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4. FATTY ACID PROFILE AND ANTIOXIDANT CAPACITY OF ORYZA sativa L. (JAPONICA SUBSPECIES) MARKETED IN ITALY AND BRAZIL: A COMPARISON;Journal of Microbiology, Biotechnology and Food Sciences;2021-08-01
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