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Brasil
Food Science and Technology (0101-2061)
Estabilidade de ácido ascórbico e antocianinas em néctar de camu-camu (Myrciaria dubia (H. B. K.) McVaugh)

Received Citations (10)

publishing year previous first author document title
2020 Brazilian Journal of Food Technology Garcia, Vitor Augusto dos Santos Estabilidade da vitamina C em pós de acerola e camu-camu obtidos por spray drying
2015 Revista Ciência Agronômica Queiroz, Estela de Rezende Fitoquímicos bioativos e atividade antioxidante de frações de lichia frescas e secas
2021 Food Science and Technology GRIGIO, Maria L. Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly
2020 Pesquisa Agropecuária Tropical Pinto, Carlos Enrique Daniel Lopez Produção inicial e qualidade de frutos de camu-camu sob fertilização orgânica e mineral
2013 Acta Agronómica de Oliveira, Jacqueline Polpa de camu-camu (Myrciaria dubia) submetida à radiação gama
2021 Acta Scientiarum. Agronomy Grigio, Maria Luiza Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage
2015 Food Science and Technology (Campinas) GRIGIO, Maria Luiza Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages
2018 Revista Brasileira de Fruticultura Vergara, Lisiane Pintanela Retenção de compostos bioativos em polpas congeladas de Araçás vermelho e amarelo adicionado com ácido L-Ascórbico
2019 Food Science and Technology GRIGIO, Maria Luiza Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
2016 Ciência Rural Ribeiro, Paula Ferreira de Araujo Levels of vitamin C, β-carotene and minerals in camu-camu cultivated in different environments
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