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

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Detalles Bibliográficos
Publicado en:	Ciencia e investigación agraria
Otros Autores:	Lopes, Lailane D., Böger, Bruna R., Cavalli, Kelen F., Silveira-Júnior, José F. dos S., Osório, Daniel V. C. L., Oliveira, Débora F. de, Luchetta, Luciano, Tonial, Ivane B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciencia e investigación agraria v. 41, no. 2 (2014), p. 225-234
Materias:	Viticultura Vid Residuos Harinas Acidos grasos Lípidos Calidad Subproductos Bagazo Compuestos bioactivos
Publicación relacionada:	Contenido en: Ciencia e investigación agraria

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