From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
2019
Fidelis, Marina | de Oliveira, Stephanie Maiara | Sousa Santos, Jânio | Bragueto Escher, Graziela | Silva Rocha, Ramon | Gomes Cruz, Adriano | Araújo Vieira do Carmo, Mariana | Azevedo, Luciana | Kaneshima, Tai | Oh, Won Young | Shahidi, Fereidoon | Granato, Daniel | 4100211310 | Luonnonvarakeskus
2019
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书目信息
出版者
American Dairy Science Association
其它主题
Antiproliferative activity; Food innovation; Phenolic compound
语言
英语
格式
1131-1140, false
类型
Text; Fi=a1 Alkuperäisartikkeli Tieteellisessä Aikakauslehdessä|sv=a1 Originalartikel I En Vetenskaplig Tidskrift|en=a1 Journal Article (Refereed), Original Research|
2024-11-28
2025-10-26
Dublin Core