has been cited by the following article(s):
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[1]
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Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds
Beverages,
2025
DOI:10.3390/beverages11050152
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[2]
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Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese
Applied Sciences,
2025
DOI:10.3390/app152212071
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[3]
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An overview of the potential of select edible Amazonian fruits and their applications in dairy products
Critical Reviews in Food Science and Nutrition,
2024
DOI:10.1080/10408398.2024.2417796
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[4]
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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts
Molecules,
2019
DOI:10.3390/molecules25010070
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[5]
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Exotic Fruits
2018
DOI:10.1016/B978-0-12-803138-4.00014-9
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[6]
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Camu-Camu super fruit (Myrciaria dubia (H.B.K) Mc Vaugh) at different maturity stages
African Journal of Agricultural Research,
2016
DOI:10.5897/AJAR2016.11167
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