Accessing the nutritional variability of Butia odorata: a food with identity-Reference-Cited by-同舟云学术

Accessing the nutritional variability of Butia odorata: a food with identity

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WAGNER Julia Goetten¹^ORCID,CRUZ Jéssica Gonsalez¹,SILVEIRA Tatieli¹,FERRI Nubia Marilin Lettnin²,RICHTER Vanessa Baptista³,LIMA Francielle Müller³,FIGUEIRA Kathleen Uszacki¹,MISTURA Claudete Clarice¹,VIZZOTTO Márcia²,BARBIERI Rosa Lía²

Affiliation:

1. Universidade Federal de Pelotas, Brasil

2. Embrapa Clima Temperado, Brasil

3. Instituto Federal Sul-Rio-Grandense, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101342&tlng=en

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4. Valorización de frutos nativos como forma de promover el desarrollo local: aprovechamiento agroalimentario del butiá en Rocha;Barrientos M.,2014

5. Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.);Beskow G. T.;Food Chemistry,2015

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