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

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

doi:10.1051/fruits/2013055

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

Volume 68, Issue 1
Leandro de Morais Cardoso, Bárbara De Lazzari Reis, Fabiana Rossi Hamacek and Helena Maria Pinheiro Sant’ana
DOI: https://doi.org/10.1051/fruits/2013055

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

Volume 68, Issue 1
Leandro de Morais Cardoso, Bárbara De Lazzari Reis, Fabiana Rossi Hamacek and Helena Maria Pinheiro Sant’ana
DOI: https://doi.org/10.1051/fruits/2013055

To save this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you used this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about saving content to Google Drive.

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

Volume 68, Issue 1
Leandro de Morais Cardoso, Bárbara De Lazzari Reis, Fabiana Rossi Hamacek and Helena Maria Pinheiro Sant’ana
DOI: https://doi.org/10.1051/fruits/2013055

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

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

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