Camu-camu— Myrciaria dubia (Kunth) McVaugh
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Elsevier
Reference53 articles.
1. Camu-camu (Myrciaria dubia HBK): yogurt processing, formulation, and sensory assessment;Aguiar;Am. J. Anal. Chem.,2015
2. 1-methylmalate from camu-camu (Myrciaria dubia) suppressed d-galactosamine-induced liver injury in rats;Akachi;Biosci. Biotechnol. Biochem.,2010
3. Camu camu (Myrciaria dubia Mc Vaugh): a rich natural source of vitamin C;Alves;Proc. Interamer. Soc. Trop. Hortic.,2002
4. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Res. Int.,2011
5. Neuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegans;Azevêdo;Food Res. Int.,2015
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