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Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Food ChemistryNutritionFood Bioactive CompoundPeruvian Camu CamuDifferent Maturity StagesAntioxidant CompoundsPost-harvest PhysiologyRipeningPhytochemicalPolyphenolicsOxidative Stress