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International Journal of Food Properties Volume 25, 2022 - Issue 1
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A review of the nutritional properties of different varieties and byproducts of peach palm (Bactris gasipaes) and their potential as functional foods

Stephanie Dias Soaresa Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, BrazilCorrespondence[email protected]
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Orquídea Vasconcelos Dos Santosa Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil;b Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém, BrazilView further author information
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Francisco Das Chagas Alves Do Nascimentob Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém, BrazilView further author information
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Rosinelson da Silva Penaa Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil;c Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém, BrazilView further author information
Pages 2146-2165 | Received 06 Jul 2022, Accepted 16 Sep 2022, Published online: 25 Sep 2022

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