Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.)
Author:
Affiliation:
1. Department of Nutrition and Food Science, Texas A&M University, College Station, Texas 77843
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800161u
Reference22 articles.
1. Constituintes químicos da raiz e do talo da folha do açaí (Euterpe precatoria Mart., Arecaceae)
2. Phytochemical Composition and Pigment Stability of Açai (Euterpe oleracea Mart.)
3. Total oxidant scavenging capacities ofEuterpe oleraceaMart. (Açaí) fruits
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