Lipid nutritional quality of the pulp and kernel of bocaiuva (Acrocomia aculeata (Jacq.) Lodd).
Lipid nutritional quality of the pulp and kernel of bocaiuva (Acrocomia aculeata (Jacq.) Lodd).
Author(s): MUNHOZ, C. L.; GUIMARÃES, R. de C. A.; SANJINEZ-ARGANDOÑA; MALDONADE, I. R.
Summary: 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.
Publication year: 2018
Types of publication: Journal article
Unit: Embrapa Vegetables
Keywords: Acrocomia Aculeata, Carotenoids, Cerrado, Farinha, Fatty acids, Fruto, Linoleic acid, Oleic acid
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