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Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods.
Cunha-Santos, Elenice Carla Emidio; Viganó, Juliane; Neves, Daniela Andrade; Martínez, Julian; Godoy, Helena Teixeira.
Afiliación
  • Cunha-Santos ECE; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), CEP: 13083-862 Campinas, SP, Brazil. Electronic address: eecunha@gmail.com.
  • Viganó J; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), CEP: 13083-862 Campinas, SP, Brazil.
  • Neves DA; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), CEP: 13083-862 Campinas, SP, Brazil.
  • Martínez J; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), CEP: 13083-862 Campinas, SP, Brazil.
  • Godoy HT; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), CEP: 13083-862 Campinas, SP, Brazil. Electronic address: helenatg@unicamp.br.
Food Res Int ; 115: 160-166, 2019 01.
Article en En | MEDLINE | ID: mdl-30599928
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Ácido Ascórbico / Extractos Vegetales / Myrtaceae / Frutas Tipo de estudio: Diagnostic_studies País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Ácido Ascórbico / Extractos Vegetales / Myrtaceae / Frutas Tipo de estudio: Diagnostic_studies País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article