Comparison of the Centesimal, Mineral and Phytochemical Composition of Pulps and Peel of Ten Different Fruits-Reference-Cited by-同舟云学术

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Comparison of the Centesimal, Mineral and Phytochemical Composition of Pulps and Peel of Ten Different Fruits

Published:2018 Issue:4 Volume:10 Page:811-823
ISSN:1984-6835
Container-title:Revista Virtual de Química
language:
Short-container-title:Rev. Virtual Quim

Author:

B. Bramont Wagner,L. Leal Ingrid,Andrés Umsza-Guez Marcelo,da S. Guedes Alessandra,Cristina de O. Alves Sheila,Henrique de O. Reis João,D. V. Barbosa Josiane,Aparecida S. Machado Bruna

Publisher

Sociedade Brasileira de Quimica (SBQ)

Subject

General Chemistry

Link

http://rvq.sbq.org.br/imagebank/pdf/v10n4a06.pdf

Cited by 9 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. Nutritional and biological attributes of Spondias tuberosa (Umbu) fruit: An integrative review with a systematic approach;Journal of Food Composition and Analysis;2024-06

2. Pachira aquatica (Malvaceae): An unconventional food plant with food, technological, and nutritional potential to be explored;Food Research International;2023-02

3. Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies;Journal of Food Science;2023-01-12

4. Mexican Plum (Spondias purpureaL.);Handbook of Phytonutrients in Indigenous Fruits and Vegetables;2022-10-31

5. Flowability of spray‐dried sapodilla pulp powder;Journal of Food Process Engineering;2022-05-28

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