Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil

de Menezes, Anely Vieira; de Souza, Daniel Alves; de Lima, Daniele Pinto; Neta, Maria Terezinha Santos Leite; Almeida-Souza, Thiago Henrique; dos Santos Rodrigues, Rafaela Neto; Sandes, Rafael Donizete Dutra; Mishima, Marcella Duarte Villas; Narain, Narendra; de Almeida, André Quintão; Martino, Hercia Stampini Duarte; de Carvalho, Izabela Maria Montezano

doi:10.1016/j.foodres.2024.114735

Food Research International

2024

DOI: 10.1016/j.foodres.2024.114735

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Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil

Anely Vieira de Menezes,

Daniel Alves de Souza,

Daniele Pinto de Lima

et al.

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Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil

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References 28 publications

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