Article Versions Notes

Conceição N, Albuquerque BR, Pereira C, Corrêa RCG, Lopes CB, Calhelha RC, Alves MJ, Barros L, C. F. R. Ferreira I. By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules. 2020; 25(1):70. https://doi.org/10.3390/molecules25010070

Conceição, Natália, Bianca R. Albuquerque, Carla Pereira, Rúbia C. G. Corrêa, Camila B. Lopes, Ricardo C. Calhelha, Maria José Alves, Lillian Barros, and Isabel C. F. R. Ferreira. 2020. "By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts" Molecules 25, no. 1: 70. https://doi.org/10.3390/molecules25010070

Conceição, N., Albuquerque, B. R., Pereira, C., Corrêa, R. C. G., Lopes, C. B., Calhelha, R. C., Alves, M. J., Barros, L., & C. F. R. Ferreira, I. (2020). By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules, 25(1), 70. https://doi.org/10.3390/molecules25010070