ORIGINAL RESEARCH
Published on 17 Jul 2024
Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties
doi 10.3389/fnut.2024.1385877
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
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Frontiers in Nutrition
- Nutrition and Food Science Technology
- Nutritional Epidemiology
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