Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil
Amanda Rodrigues Leal, Ana Paula Dionísio, Fernando Antônio Pinto de Abreu, Gilleno Ferreira de Oliveira, Ídila Maria da Silva Araújo, Hilton César Rodrigues Magalhães, Andressa Barbosa Leite, Emilly Kaiane Maia da Silva, Ronaldo Ferreira do Nascimento, Hélio Oliveira do Nascimento, Paulo Henrique Machado de Sousa
Topics & Concepts
Peroxide valueFood scienceChemistryAcid valuePeroxideNutFatty acidKernel (algebra)Organic chemistryMathematicsBiochemistryEngineeringStructural engineeringCombinatoricsNuts composition and effectsGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities