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Nutraceutical potential, quality and sensory evaluation of ..:
Maria L. GRIGIO
;
Elias A. MOURA
;
Gabriella F. CARVALHO
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005033201&tlng=en. , 2021
Link:
https://doi.org/10.1590/fst.03421
RT Journal T1 <Title>Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:bb86c7984cfb483887a11dcff41329d7&Exemplar=1&LAN=DE A1 Maria L. GRIGIO A1 Elias A. MOURA A1 Gabriella F. CARVALHO A1 Jayne J. ZANCHETTA A1 Pollyana C. CHAGAS A1 Edvan A. CHAGAS A1 Maria Fernanda B. DURIGAN PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 antioxidants K1 acerola K1 caçari K1 jabuticaba K1 Myrciaria dubia K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005033201&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.03421 DO https://doi.org/10.1590/fst.03421 SF ELIB - SuUB Bremen
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