Torres, L. R. O; Shinagawa, Fernanda Branco; Santana, F. C; Araújo, E. S; Carranza-Oropeza, Maria Verónica 
; Macedo, L. F. L; Almeida-Muradian, Ligia Bicudo de ; Lima, H. C; Mancini-Filho, Jorge
Source: International Food Research Journal. Unidades: FCF, EP
Subjects: ÁCIDOS GRAXOS, ANTIOXIDANTES, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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TORRES, L. R. O et al. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf. Acesso em: 18 nov. 2024.APA
Torres, L. R. O., Shinagawa, F. B., Santana, F. C., Araújo, E. S., Carranza-Oropeza, M. V., Macedo, L. F. L., et al. (2016). Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, 23( 4), 1541-1551. Recuperado de http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdfNLM
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 nov. 18 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdfVancouver
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 nov. 18 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
