Efeitos dos diferentes processos de cocção sobre o conteúdo de flavonoides totais no cariru (Talinum triangulare (Jacq.)
The cariru Talinum triangulare Jacq is a vegetable commonly appreciated in Northern Brazil. It is used in dishes as an accompaniment to soups and meat stews, in bean broths, however, its high nutritional potential is underused, so more studies are needed to analyze its potential...
| Autor principal: | SILVEIRA, Luana Karoline Furtado |
|---|---|
| Grau: | Trabalho de Conclusão de Curso - Graduação |
| Publicado em: |
2023
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| Assuntos: | |
| Acesso em linha: |
https://bdm.ufpa.br:8443/jspui/handle/prefix/5485 |