首页> Food research international (Ottawa, Ont.)> Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.

Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.

导出 LinkOut

翻译打印收藏纠错

第一作者： Anely Vieira,de Menezes

第一单位： Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil.

作者： Anely Vieira,de Menezes ^[1] ; Daniel Alves,de Souza ^[1] ; Daniele Pinto,de Lima ^[1] ; Maria Terezinha Santos Leite,Neta ^[2] ; Thiago Henrique,Almeida-Souza ^[1] ; Rafaela Neto,Dos Santos Rodrigues ^[1] ; Rafael Donizete Dutra,Sandes ^[2] ; Marcella Duarte Villas,Mishima ^[3] ; Narendra,Narain ^[2] ; André Quintão,de Almeida ^[4] ; Hercia Stampini Duarte,Martino ^[5] ; Izabela Maria Montezano,de Carvalho ^[6]

作者单位： Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil. ^[1] Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil. ^[2] Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. ^[3] Department of Agricultural Engineering, Federal University of Sergipe, 49100-000 São Cristovão, SE, Brazil. ^[4] Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: hercia@ufv.br. ^[5] Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil. Electronic address: izabela.carvalho@ufv.br. ^[6]

关键词 Arecaceae Food processing HS-SPME/GC–MS PCA Saturated fatty acid Volatile compound