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|Title:||Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit.|
|Authors:||GRIGIO, M. L.|
CHAGAS, E. A.
CHAGAS, P. C.
SILVA, A. R. V. da
SOBRAL, S. T. M.
OLIVEIRA, R. R. de
|Affiliation:||MARIA LUIZA GRIGIO, UFRR; EDVAN ALVES CHAGAS, CPAF-RR; BALA RATHINASABAPATHI, University of Florida; POLLYANA CARDOSO CHAGAS, UFRR; ANTONIA RANIELY VIEIRA DA SILVA, CPAF-RR; SARA THIELY MOREIRA SOBRAL, UFRR; RAILIN RODRIGUES DE OLIVEIRA, UFRR.|
|Citation:||African Journal of Food Science, v. 11, n. 5, p. 124-129, May 2017.|
|Description:||Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A.|
|NAL Thesaurus:||Antioxidant activity|
|Type of Material:||Artigo de periódico|
|Appears in Collections:||Artigo em periódico indexado (CPAF-RR)|
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|Quality-Compounds-Camu-Camu-AJFS.pdf||610,31 kB||Adobe PDF|