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Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients.
Vasquez-Rojas, Wilson V; Martín, Diana; Miralles, Beatriz; Recio, Isidra; Fornari, Tiziana; Cano, M Pilar.
Afiliación
  • Vasquez-Rojas WV; Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research, 28049 Madrid, Spain.
  • Martín D; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain.
  • Miralles B; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain.
  • Recio I; Department of Bioactivity and Food Analysis, Institute of Food Science Research, 28049 Madrid, Spain.
  • Fornari T; Department of Bioactivity and Food Analysis, Institute of Food Science Research, 28049 Madrid, Spain.
  • Cano MP; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, 28049 Madrid, Spain.
Foods ; 10(12)2021 Dec 04.
Article en En | MEDLINE | ID: mdl-34945560
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Texto completo: 1 Bases de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: España
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: España