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Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours — Europe PMC PMID:40932150

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/40932150
DOI: 10.1111/1750-3841.70554
License (as archived): solo-consultazione
Archived: 2026-11-10T04:56:53.659Z
SHA-256 of the archived text: 463e2525c4eae021d2945af0bf4f8192c258f0f1ca4ebd9ded559c8f593f0f8e
Stable URL of this page: https://metraipolis.com/documento/dc_fee9c2fcafed

How to cite

Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours — Europe PMC PMID:40932150 — Europe PMC (en), https://europepmc.org/article/MED/40932150 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_fee9c2fcafed (Metraipolis archive dc_fee9c2fcafed, sha256 463e2525c4eae021d2945af0bf4f8192c258f0f1ca4ebd9ded559c8f593f0f8e)

BibTeX

@misc{dcfee9c2fcafed,
  title = {Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours — Europe PMC PMID:40932150},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/40932150},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_fee9c2fcafed; sha256 463e2525c4eae021d2945af0bf4f8192c258f0f1ca4ebd9ded559c8f593f0f8e},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/40932150. Agents can read the archived copy with the MCP tool read_document.