Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues

Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues

L.D. Lopes, B.R. Böger, K.F. Cavalli, J.F. dos S. Silveira-Júnior, D.V.C.L. Osório, D.F. de Oliveira, L. Luchetta, and I.B. Tonial. 2014. Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues. Cien. Inv. Agr. 41(2): 225-234. The present study evaluated the prox...

Full description

Saved in:
Bibliographic Details
Main Authors: Lopes,Leilane D, Böger,Bruna R, Cavalli,Kelen F, Silveira-Júnior,José F. dos S., Osório,Daniel V. C. L., de Oliveira,Débora F, Luchetta,Luciano, Tonial,Ivane B
Language:English
Published: Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2014
Subjects:
Bioactive compound
byproduct
grape bagasse
lipid quality
Online Access:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000200009
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items