CHEMICAL CHARACTERIZATION OF AMAZONIAN NON-POLAR VEGETAL EXTRACTS (BURITI, TUCUMÃ, BRAZIL NUT, CUPUAÇU, AND COCOA) BY INFRARED SPECTROSCOPY (FTIR) AND GAS CHROMATOGRAPHY (GC-FID)-Reference-Cited by-同舟云学术

CHEMICAL CHARACTERIZATION OF AMAZONIAN NON-POLAR VEGETAL EXTRACTS (BURITI, TUCUMÃ, BRAZIL NUT, CUPUAÇU, AND COCOA) BY INFRARED SPECTROSCOPY (FTIR) AND GAS CHROMATOGRAPHY (GC-FID)

Published:2019-10-07 Issue:3 Volume:31 Page:163
ISSN:2318-9312
Container-title:Infarma - Ciências Farmacêuticas
language:
Short-container-title:Infarma

Author:

Leonardi Barbara,De Arauz Luciana Juncioni,Baruque-Ramos Julia

Publisher

Conselho Federal de Farmacia

Subject

General Medicine

Link

http://www.revistas.cff.org.br/?journal=infarma&page=article&op=viewFile&path[]=2571&path[]=pdf

Reference40 articles.

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4. 4. Willerding AL, Carvalho Neto FGMR, Matos da Gama A, Carioca CRF. Hydrolytic activity of bacterial lipases in Amazonian vegetable oils. Quím Nova. 2012;35(9):1782-1786. DOI: 10.1590/S0100-40422012000900015

5. 5. Costa GB, Douglas D, Fernandes S, Gomes AA, Almeida E, Veras G. Using near infrared spectroscopy to classify soybean oil according to expiration date. Food Chem. 2016;196:539-543. DOI: 10.1016/j.foodchem.2015.09.076.

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