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Brasil
Food Science and Technology (0101-2061)
Characterization and development of marolo (Annona crassiflora, Mart.)

Received Citations (3)

publishing year previous first author document title
2020 Food Science and Technology CUNHA, Mariana Crivelari da Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit
2021 Food Science and Technology SOUZA, Francisca das Chagas do Amaral Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages
2017 Food Science and Technology (Campinas) SILVA, Edson Pablo da Characterization of chemical and mineral composition of marolo (Annona crassiflora Mart) during physiological development
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