Proximate Composition, Antioxidant Capacity, and Dietary Fiber Functional Properties of Pulp and Peel of Two Oenocarpus bataua Morphotypes from the Bolivian Amazon: Effects of Preservation Methods and Frozen Storage
- DOI
- 10.3390/foods15162819
- Published
- 2026-08-13
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162819,
title = {Proximate Composition, Antioxidant Capacity, and Dietary Fiber Functional Properties of Pulp and Peel of Two Oenocarpus bataua Morphotypes from the Bolivian Amazon: Effects of Preservation Methods and Frozen Storage},
author = {Rosa F. Zabalaga and Daniela Sejas Pérez and Brenda Fortunata Villena Vargas and Marcos Luján Pérez and Freddy S. Zenteno Ruiz and Daniel M. Larrea-Alcázar},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162819},
url = {https://doi.org/10.3390/foods15162819}
}RIS
TY - JOUR TI - Proximate Composition, Antioxidant Capacity, and Dietary Fiber Functional Properties of Pulp and Peel of Two Oenocarpus bataua Morphotypes from the Bolivian Amazon: Effects of Preservation Methods and Frozen Storage AU - Rosa F. Zabalaga AU - Daniela Sejas Pérez AU - Brenda Fortunata Villena Vargas AU - Marcos Luján Pérez AU - Freddy S. Zenteno Ruiz AU - Daniel M. Larrea-Alcázar PY - 2026 JO - Foods DO - 10.3390/foods15162819 UR - https://doi.org/10.3390/foods15162819 ER -
APA
Zabalaga, R. F., Pérez, D. S., Vargas, B. F. V., Pérez, M. L., Ruiz, F. S. Z., & Larrea-Alcázar, D. M. (2026). Proximate Composition, Antioxidant Capacity, and Dietary Fiber Functional Properties of Pulp and Peel of Two Oenocarpus bataua Morphotypes from the Bolivian Amazon: Effects of Preservation Methods and Frozen Storage. Foods. https://doi.org/10.3390/foods15162819
Source records
- crossref · retrieved 2026-09-26T14:37:57.780Z