Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages-Reference-Cited by-同舟云学术

Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages

Published:2016-06-01 Issue:2 Volume:97 Page:526-535
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sanches Azevedo Maria Cecília¹,Silva Rafaela Rossi E.¹,Jacomino Angelo Pedro²,Genovese Maria Inés¹

Affiliation:

1. Laboratório de Compostos Bioativos de Alimentos; Departamento de Alimentos e Nutrição Experimental, FCF; Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05.508-900 São Paulo Brazil

2. Departamento de Produção Vegetal, Escola Superior de Agricultura Luiz de Queiroz; Universidade de São Paulo; Av. Padua Dias, 11, Agronomia, 13418-900 - Piracicaba SP - Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7756/fullpdf

Reference38 articles.

1. A rare and potentially economic fruit of Brazil: cambuci, Campomanesia phaea (Myrtaceae);Kawasaki;Econ Bot,1997

2. Brazilian Atlantic forest: how much is left and how is the remaining forest distributed? Implications for conservation;Ribeiro;Biol Conserv,2009