Influence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oil

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dc.contributor.authorCosme, Ribeiro, Milton
dc.contributor.authorBarros, Vilas Boas, Eduardo Valério de
dc.contributor.authorRegina, Riul, Tania
dc.contributor.authorPantoja, Lilian
dc.contributor.authorMarinho, Helyde Albuquerque
dc.contributor.authorDos, Santos, Alexandre Soares
dc.date.accessioned2020-07-01T18:53:09Z
dc.date.available2020-07-01T18:53:09Z
dc.date.issued2012
dc.identifier.doi10.1590/S0101-20612012005000053
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/21925
dc.language.isoenpt_BR
dc.publisher.journalCiência e Tecnologia de Alimentospt_BR
dc.relation.ispartofVolume x, Pags. x-xxpt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectB2-carotenept_BR
dc.subjectCaryocar brasiliensept_BR
dc.subjectvegetal oilpt_BR
dc.titleInfluence of the extraction method and storage time on the physicochemical properties and carotenoid levels of pequi (Caryocar brasiliense Camb.) oilen
dc.typeArtigopt_BR

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