By-Products of Camu-Camu [Myrciaria Dubia (Kunth) Mcvaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

AuthID
 P-00R-SM2
9
Author(s)
Conceicao, N
·
Albuquerque, BR
·
Pereira, C
·
Correa, RCG
·
Lopes, CB
·
Alves, MJ
·
Document Type
Article
Year published
2020
Published
in MOLECULES
Volume: 25, Issue: 1, Pages: 70 (17)
Indexing
Wos®
Scopus®
Crossref®22
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31878221
SCOPUS: 2-s2.0-85077253745
Wos: WOS:000513770000070
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