Lipid nutritional quality of the pulp and kernel of bocaiuva (Acrocomia aculeata (Jacq.) Lodd).
Bocaiuva (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.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Brasil |
| Institución: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1101175 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101175 |
| Access Level: | acceso abierto |
| Palabra clave: | Acrocomia Aculeata Cerrado Fruto Farinha Carotenoids Fatty acids Linoleic acid Oleic acid |
| Sumario: | Bocaiuva (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. |
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