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Taver IB, Spricigo PC, Neto HB, de Alencar SM, Massarioli AP, Jacomino AP. Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods. 2022; 11(17):2612. https://doi.org/10.3390/foods11172612

Taver, Isabela Barroso, Poliana Cristina Spricigo, Horst Bremer Neto, Severino Matias de Alencar, Adna Prado Massarioli, and Angelo Pedro Jacomino. 2022. "Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential" Foods 11, no. 17: 2612. https://doi.org/10.3390/foods11172612

Taver, I. B., Spricigo, P. C., Neto, H. B., de Alencar, S. M., Massarioli, A. P., & Jacomino, A. P. (2022). Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods, 11(17), 2612. https://doi.org/10.3390/foods11172612