AGRIS - International System for Agricultural Science and Technology

Tracing chemical and sensory characteristics of baru oil during storage under nitrogen

2015

Pineli, Lvia | Guilherme OliveiraauthorHuman Nutrition Postgraduation Program, College of Health Sciences, Campus Darcy Ribeiro, University of Braslia, Braslia, Federal District, 70910900, Brazil | Mrcio MendonaauthorLaboratory of Food Analysis, College of Agronomy and Veterinary Sciences, Campus Darcy Ribeiro, University of Braslia, Braslia, Federal District, 70910900, Brazil | Luiz BorgoauthorLaboratory of Food Analysis, College of Agronomy and Veterinary Sciences, Campus Darcy Ribeiro, University of Braslia, Braslia, Federal District, 70910900, Brazil | rika FreireauthorDepartment of Nutrition, College of Health Sciences, Campus Darcy Ribeiro, University of Braslia, Braslia, Federal District, 70910900, Brazil | Snia CelestinoauthorLaboratory of Food Science, Embrapa Cerrados, BR 020, Km18, Planaltina, Federal District, 73310970, Brazil | Marileusa ChiarelloauthorLaboratory of Sensory Analysis, Catholic University of Brasilia, Taguatinga, Federal District, 71966700, Brazil | Raquel BotelhoauthorDepartment of Nutrition, College of Health Sciences, Campus Darcy Ribeiro, University of Braslia, Braslia, Federal District, 70910900, Brazil


Bibliographic information
Other Subjects
Dipteryx alata vog.; Salad dressing; Peroxide value; Dipteryx alata; Gadoleic acid; Chemical characteristics; Nitrogen blanket; Iodine value
Language
English
Type
Text; Journal Article

2016-11-15
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