Camu-Camu—A Fruit High in Ascorbic Acid-Reference-Cited by-同舟云学术

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Camu-Camu—A Fruit High in Ascorbic Acid

Published:1964-01 Issue:1 Volume:44 Page:28-30
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Bradfield Robert B.,Roca Amalia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference10 articles.

1. La Composicion de los Alimentos Peru-anos;Collazos;An. Fac. Med. Lima,1957

2. La Alimentacion y el Estado de Nutricion en el Peru;Collazos;An. Fac. Med. Lima,1960

3. McVaugh, R. (Curator of Vascular Plants, Univ.of Michigan): Personal communication, 1959.

4. Ferreyra, R. (Javier Prado Museum of National History, Lima, Peru): Personal communication, 1959.

5. Ferreyra, R.: Informe Mensual. Estación Experimental Agricola de La Molina (Peru), August, 1959, p. 1.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rhodomyrtone, an Antimicrobial Acylphloroglucinol, in the Peel of<i> Myrciaria dubia</i> (Camu-camu);Food Preservation Science;2015

2. ISOLATION OF HIGH-QUALITY TOTAL RNA FROM LEAVES OFMyrciaria dubia“CAMU CAMU”;Preparative Biochemistry and Biotechnology;2013-08-18

3. Camu-camu ( Myrciaria dubia Kunth McVaugh);Postharvest Biology and Technology of Tropical and Subtropical Fruits;2011

4. Tropical Fruit Technology;Advances in Food Research;1969

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