posted on 2021-07-14, 09:44authored byLívia Mara Silva, Danielle Gomes Marconato, Marcos Paulo Nascimento da Silva, Nádia Rezende Barbosa Raposo, Gabriela de Faria Silva Facchini, Gilson Costa Macedo, Fernanda S. Teixeira, Maria C Salvadori, Priscila de Faria Pinto, Josué de Moraes, Frederico Pittella, Ademar Alves Da Silva Filho
Figure S3: GC-MS analysis of cupuaçu (Theobroma grandiflorum) butter.
Funding
The authors are grateful to FAPEMIG (Grant numbers # PPM 00296/16; APQ 02015/14), CNPq (Grant number # 487221/2012-5), and FAPESP (Grant # 2016/22488-3) for financial support, as well as to CAPES, PIBIC/CNPq/UFJF and CNPq for fellowships.