Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Author:

Akter Mst. Sorifa,Oh Sejong,Eun Jong-Bang,Ahmed Maruf

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Camu-camu (Myrciaria dubia Mc Vaugh): A rich natural source of vitamin C;Alves;Proceedings of the InterAmerican Society for Tropical Horticulture,2002

2. Confirmation of the identity of the carotenoids of tropical fruits by HPLC-DAD and HPLC-MS;Azevedo-Meleiro;Journal of Food Composition and Analysis,2004

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

4. Polyphenols, dietary sources and bioavailability;D'Archivio;Annali dellIstituto Superiore di Sanità,2007

5. Application of antioxidant vitamins in foods and beverages;Elliott;Food Technology,1999

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