Comprehensive analysis of quality and bioactive compounds in umbu-cajá fruit during different ripening stages

Author:

Gadelha Tatiana Marinho,do Nascimento Ana Marinho,da Silva Toshik IarleyORCID,da Silva Jéssica Leite,Sales Giuliana Naiara Barros,Ribeiro Wellington Souto,de Queiroga Roberto Cleiton Fernandes,de Almeida Fernandes Antonio,de Souza Pahlevi Augusto,Ribeiro João Everthon da Silva,Nóbrega Jackson Silva,de Lima Geovani Soares,Soares Lauriane Almeida dos Anjos,da Costa Franciscleudo Bezerra

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Horticulture

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3. A cultura da cajazeira;Bosco;João Pessoa: EMEPA,2000

4. Development and application of a liquid chromatography-mass spectrometry method for the determination of sugars and organics acids in araza, ceriguela, guava, mango and pitanga;Cardoso;Brazil. J. Food Tech.,2021

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