Chemical characteristics and bioactive compounds of cooked pequi fruits (Caryocar brasiliense Camb.) from the Brazilian Savannah

Author: Cardoso Leandro de Morais   Reis Bárbara De Lazzari   Hamacek Fabiana Rossi   Pinheiro Sant’ana Helena Maria  

Publisher: Edp Sciences

E-ISSN: 1625-967x|68|1|I-I

ISSN: 0248-1294

Source: Fruits, Vol.68, Iss.1, 2013-01, pp. : I-I

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