Evaluation of thermodynamic properties and antioxidant activities of Achachairu ( Garcinia humilis ) peels under drying process-Reference-Cited by-同舟云学术

Evaluation of thermodynamic properties and antioxidant activities of Achachairu ( Garcinia humilis ) peels under drying process

Author:

Almeida Raphael Lucas Jacinto¹^ORCID,Santos Newton Carlos¹,Alves Israel Luna²,André Anastácia Maria M. C. N.³

Affiliation:

1. Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Brazil

2. Department of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil

3. Department of Process Engineering Federal University of Campina Grande Campina Grande Brazil

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

Reference59 articles.

1. Physical‐chemical analysis of achachairu fruits collected in different plant parts;Melo MS;Rev Agri Neotrop,2017

2. Sensory and physical‐chemical analysis of achaicharu jam (Garcinia humillis (Vahl) C. D. Adam);Oliveira KDP;Segurança Aliment Nutr,2019

3. Recent pharmacological advances of endangered species of south India: Garcinia indica Choisy;Parasharami VA;J Sci Res Rep,2015

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