Important components of the palm fruit such as oils, fatty acids, semi-solid fats, vitamin E, tocopherols, carotenoids, phytosterols and flavonoids, are here identified and quantified for their importance in the nutraceutical and food industry.
Mandrioli R., Mercolini L., Protti M., Ghedini N., Raggi M.A. (2012). Palm oil as a new perspective in the panorama of functional foods. s.l : Faculty of Food & Agriculture, United Arab Emirate.
Palm oil as a new perspective in the panorama of functional foods
MANDRIOLI, ROBERTO;GHEDINI, NADIA;RAGGI, MARIA AUGUSTA
2012
Abstract
Important components of the palm fruit such as oils, fatty acids, semi-solid fats, vitamin E, tocopherols, carotenoids, phytosterols and flavonoids, are here identified and quantified for their importance in the nutraceutical and food industry.File in questo prodotto:
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