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Journal: Molecules, 2020
Volume: 25
Number: 70
70
Article: By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts
Authors: by Natália Conceição, 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
Link: https://www.mdpi.com/1420-3049/25/1/70

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