Antioxidant Potential of Marolo Jam (<i>Annona crassiflora</i> Mart) during Storage

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"Antioxidant Potential of Marolo Jam (Annona crassiflora Mart) during Storage"
written by Clarissa Damiani, Edson Pablo Silva, Fernanda Salamoni Becker, Douglas Enrico Endrigo, Eduardo Ramirez Asquieri, Flávio Alves da Silva, Eduardo Valério de Barros Vilas Boas,
published by Open Access Library Journal, Vol.4 No.5, 2017

has been cited by the following article(s):

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[1]	Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development
	ACS Food Science & …, 2022

[2]	01. Quality evaluation of peach jam prepared by incorporation of Aloe vera gel
	Pure and Applied …, 2021

[3]	Quality evaluation of peach jam prepared by incorporation of Aloe vera gel. Pure and Applied Biology. Vol. 10, Issue 4, pp935-944
	2021

[4]	Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review
	2019

[5]	Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage
	2019

[6]	EFFECT OF THE TEMPERATURE ON INULIN STABILITY IN PREBIOTIC CARBOHYDRATE-ENRICHED ARATICUM WHEY BEVERAGE
	2019

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