By-Products of Camu-Camu [Myrciaria Dubia (Kunth) Mcvaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

AuthID
 P-00R-SM2
9
Author(s)
Conceicao, N
·
Albuquerque, BR
·
Correa, RCG
·
Document Type
Article
Year published
2020
Published
in MOLECULES
Volume: 25, Issue: 1
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Publication Identifiers
Wos: WOS:000513770000070
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