Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening

Author:

Ikeda Mônica,Melo Anely Maciel de,Costa Bruno PatrícioORCID,Barbi Rafaela Cristina TurolaORCID,Ribani Rosemary HoffmannORCID

Funder

Coordination of Higher Education Personnel Improvement

CNPq

Publisher

Elsevier BV

Subject

Food Science

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4. Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening;Asikin;Food Research International,2018

5. Phytochemical, antioxidant and anticancer activities of extracts of seven fruits found in the southern Brazilian flora;Bagattoli;Indian Journal of Pharmaceutical Sciences,2016

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