Funder
Ministry of Food Processing India
Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Assis SA, Fernandes FP, Martins ABG, Oliveira OMMF (2008) Acerola: importance, culture conditions, production and biochemical aspects. Fruits 63:93–101
2. Avila S, Zielinski AAF, Goltz C, Nogueira A, Wosiacki G (2013) Malpighia glabra L`. Evolution of the chromatic and antioxidant parameters in three different stages of acerola ripening. J Fruit Process 222–227.
3. Awtry EH, Loscalzo J (2000) Aspirin. Circulation 101(10):1206–1218
4. Batista KS, Alves AF, Lima MS, Silva LA, Lins PP, Gomes JAS, Silva AS, Toscano LT, Meireles BRLA, Cordeiro AMTM, Conceição ML, Souza EL, Aquino JS (2018) Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats. Br J Nutr 119:30–41
5. Burin VM, Arcari SG, Bordignon-Luiz MT, Costa LLF (2011) Determination of some phenolic compounds in red wine by RP-HPLC: method development and validation. J Chromatogr Sci 49(8):647–651
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献