Sousa, T.L.d.; Filho, J.G.d.O.; Cabassa, I.d.C.C.; Lemes, A.C.; Egea, M.B.
Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential. Sustainability 2024, 16, 10976.
https://doi.org/10.3390/su162410976
AMA Style
Sousa TLd, Filho JGdO, Cabassa IdCC, Lemes AC, Egea MB.
Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential. Sustainability. 2024; 16(24):10976.
https://doi.org/10.3390/su162410976
Chicago/Turabian Style
Sousa, Tainara Leal de, Josemar Gonçalves de Oliveira Filho, Isabelly de Campos Carvalho Cabassa, Ailton Cesar Lemes, and Mariana Buranelo Egea.
2024. "Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential" Sustainability 16, no. 24: 10976.
https://doi.org/10.3390/su162410976
APA Style
Sousa, T. L. d., Filho, J. G. d. O., Cabassa, I. d. C. C., Lemes, A. C., & Egea, M. B.
(2024). Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential. Sustainability, 16(24), 10976.
https://doi.org/10.3390/su162410976
