Effect of frozen storage on the quality of camu camu (Myrciaria dubia (H. B.K.) McVaugh,) pulp.

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dc.contributorA. L. R. SOUZA, UFRRJ; MONICA MARQUES PAGANI, UFRRJ; FLAVIA DOS SANTOS GOMES, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorSOUZA, A. L. R.
dc.creatorPAGANI, M. M.
dc.creatorGOMES, F. S.
dc.creatorCABRAL, L. M. C.
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16
dc.date2011
dc.date2012-02-16T11:11:11Z
dc.date.accessioned2026-06-30T23:07:42Z
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915905
dc.identifier.urihttp://hdl.handle.net/123456789/374603
dc.languageeng
dc.rightsopenAccess
dc.subjectÁcido ascórbico
dc.subjectAtividade antioxidante
dc.subjectFrutas exóticas
dc.subjectPolpa de Fruta
dc.titleEffect of frozen storage on the quality of camu camu (Myrciaria dubia (H. B.K.) McVaugh,) pulp.
dc.typeArtigo em anais e proceedings

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