Active compounds and medicinal properties of Myrciaria genus-Reference-Cited by-同舟云学术

Active compounds and medicinal properties of Myrciaria genus

Published:2014-06 Issue: Volume:153 Page:224-233
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Borges Leonardo Luiz,Conceição Edemilson Cardoso,Silveira Dâmaris

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg);Abe;Journal of the Science of Food and Agriculture,2011

2. Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review;Akter;Food Research International,2011

3. Essential oil composition of four Plinia species (Myrtaceae);Apel;Flavour and Fragrance Journal,2006

4. Camlofski, A. M. (2008). Caracterização do fruto de Cerejeira ‘Eugenia involucrata DC’ visando seu aproveitamento tecnológico. Programa de Pós-Graduação em Ciências e Tecnologia de Alimentos, vol. MSc. Ponta Grossa: Universidade Estadual de Ponta Grossa.

5. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages;Chirinos;Food Chemistry,2010

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