Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content (2012)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- Subjects: LIOFILIZAÇÃO; CAMU-CAMU
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 48, suppl. 1, p. 7 res. FCF010, 2012
- Conference titles: Pharmaceutical Science and Technology Meeting
-
ABNT
FUJITA, Alice e GENOVESE, Maria Inês. Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 29 dez. 2025. , 2012 -
APA
Fujita, A., & Genovese, M. I. (2012). Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Fujita A, Genovese MI. Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 7 res. FCF010.[citado 2025 dez. 29 ] -
Vancouver
Fujita A, Genovese MI. Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 7 res. FCF010.[citado 2025 dez. 29 ] - Isoflavonas en soya y productos de soja: efecto del procesamiento
- Soy protein ingredients as isoflavone sources for functional foods
- Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
- Chronic ingestion of cupuassu and cocoa nibs promotes a positive effect on antioxidant status and lipidic profile in diabetic rats
- Caracterização do fruto do cambuci proveniente de diferentes regiões de São Paulo
- Potencial do suco de jabuticaba (Myciaria cauliflora Berg.) no controle da glicemia pós prandial
- Acceptance of exotic brazilian fruit juices: Cambuci (Campomanesia phaeaberg.), cagaita (Eugenia dysenterica DC.), passion fruit (Passiflora tenuifila killip ), cupuaçu (Theobroma grandiflorum schum), camucamu (Myrciaria dubia mc. vaugh),araçá ( Psidium guineensis sw.) and jabuticaba ( Myciaria cauliflora berg.)
- Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects
- Dried camu-camu (Myrciaria dubia H.B.K McVaugh) industrial residue: a bioactive-rich Amazonian powder with functional attributes
- The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
