المؤلفون: Maria Isabel Vallilo, Leda Conceição Antonia Lamardo, Maria Lima Gaberlotti, Elisabeth de Oliveira, Paulo Roberto Hrihorowitsch Moreno

المصدر: Food Science and Technology, Vol 26, Iss 4, Pp 805-810 (2006)

مصطلحات موضوعية: Myrtaceae, gabiroba, composição centesimal, valor calórico, óleo essencial, centensimal composition, caloric value, essential oil, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000400015; https://doaj.org/toc/0101-2061; https://doaj.org/toc/1678-457X; https://doaj.org/article/c4bc7d12e5184a539a39bb3068ef1b8a

الاتاحة: https://doi.org/10.1590/S0101-20612006000400015
https://doaj.org/article/c4bc7d12e5184a539a39bb3068ef1b8a

المؤلفون: Elisabeth de Oliveira, Leda C.A. Lamardo, Paulo Roberto Hrihorowitsch Moreno, Maria Lima Gaberlotti, Maria Isabel Vallilo

المصدر: Food Science and Technology, Volume: 26, Issue: 4, Pages: 805-810, Published: DEC 2006
Food Science and Technology v.26 n.4 2006
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: caloric value, biology, Chemistry, Myrtaceae, Campomanesia, valor calórico, biology.organism_classification, centensimal composition, essential oil, Horticulture, composição centesimal, gabiroba, óleo essencial, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d2f44c172fcda4665cde93591321d1a
https://doi.org/10.1590/s0101-20612006000400015