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Bacupari Flour (Garcinia brasiliensis) Improves the Nutritional Profile and Antioxidant Potential of Nile Tilapia Burgers.

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Title: Bacupari Flour (Garcinia brasiliensis) Improves the Nutritional Profile and Antioxidant Potential of Nile Tilapia Burgers.
Authors: Santiago, Nathália Gonçalves1, Lima, Daniely Olga Martins1,2, Botelho, Josenildes2,3, Silva, Valfredo Figueira da1,2, Santos, Rodrigo Andreo2, Vargas Junior, Fernando Miranda de2,3, Araújo, Cintia da Silva1, Cardoso, Claudia Andrea Lima3, Goes, Elenice Souza dos Reis2, elenicegoes@ufgd.edu.br
Source: Applied Sciences (2076-3417); May2026, Vol. 16 Issue 10, p5138, 23p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 194142532
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Bacupari Flour (Garcinia brasiliensis) Improves the Nutritional Profile and Antioxidant Potential of Nile Tilapia Burgers.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=194142532
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        Value: 10.3390/app16105138
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        Text: English
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              Text: May2026
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              Y: 2026
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