Publication | Open Access
Spectroscopic characterization and thermal behavior of baru nut and macaw palm vegetable oils and their epoxidized derivatives
37
Citations
50
References
2020
Year
Food ChemistryChemical EngineeringBaru NutEngineeringSpectroscopic CharacterizationFunctional PropertyFood AnalysisGreen ChemistryThermal BehaviorFood ProcessingChemistryFood TechnologyHealth Sciences
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