Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens) - Concepedia

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Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)

83

Citations

54

References

2014

Year

C Nora, Cecília Dal-Ri Müller, Gicele Sbardelotto De Bona, Alessandro de Oliveira Rios, Plinho Francisco Hertz, André Jablonski, Erna Vogt de Jong, Simone Hickmann Flôres

Journal of Food Composition and Analysis

Food ChemistryFood Bioactive CompoundBiochemistryRed GuavaMyrcianthes PungensBioactive CompoundsPhytochemicalPhytochemistryPharmacology

References

	Year	Citations

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