Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101175
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dc.contributor.authorMUNHOZ, C. L.
dc.contributor.authorGUIMARÃES, R. de C. A.
dc.contributor.authorSANJINEZ-ARGANDOÑA
dc.contributor.authorMALDONADE, I. R.
dc.date.accessioned2018-12-12T00:05:32Z-
dc.date.available2018-12-12T00:05:32Z-
dc.date.created2018-12-11
dc.date.issued2018
dc.identifier.citationAmbiência, v. 14, n. 2, p. 343 - 355, Maio/Ago. 2018.
dc.identifier.issn1808 - 0251
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1101175-
dc.descriptionBocaiuva (Acrocomia aculeata (Jacq.) Lodd.) is a fruit of the Brazilian cerrado, whose flour is handcrafted, representing a typical regional product. Mature bocaiuva fruits from the State of Mato Grosso do Sul were processed to produce flour.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleLipid nutritional quality of the pulp and kernel of bocaiuva (Acrocomia aculeata (Jacq.) Lodd).
dc.typeArtigo de periódico
dc.date.updated2019-01-24T11:11:11Zpt_BR
dc.subject.thesagroAcrocomia Aculeata
dc.subject.thesagroCerrado
dc.subject.thesagroFruto
dc.subject.thesagroFarinha
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusFatty acids
dc.subject.nalthesaurusLinoleic acid
dc.subject.nalthesaurusOleic acid
riaa.ainfo.id1101175
riaa.ainfo.lastupdate2019-01-24 -02:00:00
dc.identifier.doi10.5935/ambiencia.2018.02.1
dc.contributor.institutionCLÁUDIA LEITE MUNHOZ, Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso do Sul
dc.contributor.institutionRITA DE CÁSSIA AVELLANEDA GUIMARÃES, Universidade Federal de Mato Grosso do SULpt_BR
dc.contributor.institutionELIANA JANET SANJINEZ-ARGANDOÑA, Universidade Estadual de Campinas, UNICAMPpt_BR
dc.contributor.institutionIRIANI RODRIGUES MALDONADE, CNPH.pt_BR
Appears in Collections:Artigo em periódico indexado (CNPH)

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