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Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods

  • Published:2019-01 Issue: Volume:115 Page:160-166
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Cunha-Santos Elenice Carla EmidioORCID,Viganó Juliane,Neves Daniela Andrade,Martínez Julian,Godoy Helena Teixeira

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists. Method 967.21: Vitamin C (total) in food;AOAC,2007

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,2010

3. Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food;Belwal;Trends in Food Science & Technology,2018

4. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.);Borowski;European Food Research and Technology,2008
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