By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts (Q92258781)
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scientific article published on 24 December 2019
Language | Label | Description | Also known as |
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English | By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
scientific article published on 24 December 2019 |
Statements
By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts (English)
Maria José Alves
Rúbia C G Corrêa
Bianca R Albuquerque
Natália Conceição
24 December 2019
1 reference