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From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model. [electronic resource] by
- 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
Producer: 20200505
In:
Journal of dairy science vol. 103
Availability: No items available.
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