Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh) (2013)
- Authors:
- USP affiliated authors: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2013.07.025
- Subjects: COMPOSTOS FENÓLICOS; CAMU-CAMU; ANTIOXIDANTES (CAPACIDADE)
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 54, n. 1, p. 495-500, 2013
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
FUJITA, Alice et al. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, v. 54, n. 1, p. 495-500, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.025. Acesso em: 01 mar. 2026. -
APA
Fujita, A., Borges, K. C., Correia, R. T. P., Franco, B. D. G. de M., & Genovese, M. I. (2013). Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, 54( 1), 495-500. doi:10.1016/j.foodres.2013.07.025 -
NLM
Fujita A, Borges KC, Correia RTP, Franco BDG de M, Genovese MI. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh) [Internet]. Food Research International. 2013 ; 54( 1): 495-500.[citado 2026 mar. 01 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.025 -
Vancouver
Fujita A, Borges KC, Correia RTP, Franco BDG de M, Genovese MI. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh) [Internet]. Food Research International. 2013 ; 54( 1): 495-500.[citado 2026 mar. 01 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.025 - Study of functional potential of acerola and orange by products as sources of phenolic bioactive compounds
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Informações sobre o DOI: 10.1016/j.foodres.2013.07.025 (Fonte: oaDOI API)
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