Blending of pressed vegetable oils from pomegranate seeds and soybean to increase functional lipids consume.

dc.contributorNina K. Silva-James, UFRJ; REGINA ISABEL NOGUEIRA, CTAA; Suely P. Freitas, UFRJ.
dc.creatorSILVA-JAMES, N. K.
dc.creatorNOGUEIRA, R. I.
dc.creatorFREITAS, S. P.
dc.date.accessioned2018-06-07T01:05:40Z
dc.date.accessioned2022-10-12T00:31:54Z
dc.date.available2018-06-07T01:05:40Z
dc.date.available2022-10-12T00:31:54Z
dc.date.created2018-06-07T01:05:40Z
dc.date.issued2018
dc.identifierJournal of Analytical & Pharmaceutical Research, v. 7 , n. 2, p. 268-269, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1091992
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4064878
dc.languageeng
dc.rightsopenAccess
dc.subjectFunctional lipids
dc.subjectPomegranate seeds oil
dc.titleBlending of pressed vegetable oils from pomegranate seeds and soybean to increase functional lipids consume.
dc.typeOtros


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