African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes

Janice Ribeiro Lima*
  • Janice Ribeiro Lima*
  • Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil.
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Ana Carolina de Oliveira Nobre
  • Ana Carolina de Oliveira Nobre
  • Ceara State Univesity, Av. Paranjana, 1700, Campus do Itaperi, Fortaleza, CE, Brazil.
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Hilton Cesar Rodrigues Magalhaes
  • Hilton Cesar Rodrigues Magalhaes
  • Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil.
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Raimundo Nonato Martins de Souza
  • Raimundo Nonato Martins de Souza
  • Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil.
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  •  Received: 17 April 2015
  •  Accepted: 16 July 2015
  •  Published: 30 July 2015

How to cite this article

APA /
Lima, J. R., Nobre, A. C. O., Magalhaes, H. C. R., & Souza, R. N. M. (2015). Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes. African Journal of Food Science, 9(7), 390-394.
Chicago /
Janice Ribeiro Lima⊃, Ana Carolina de Oliveira Nobre⊃, Hilton Cesar Rodrigues Magalhaes⊃ and Raimundo Nonato Martins de Souza⊃. "Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes." African Journal of Food Science 9, no. 7 (2015): 390-394.
MLA /
Janice Ribeiro Limasup;, et al. "Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes." African Journal of Food Science 9.7 (2015): 390-394.
DOI /
https://doi.org/10.5897/AJFS2015.1316
URL /
https://academicjournals.org/journal/AJFS/article-abstract/C1387A554242

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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