Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity

Food Chemistry

Volumn 71, Issue 2, 2000, Pages 195-198

  Vendramini, Ana L ^a   Trugo, Luiz C ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Acerola; Aroma; Flavor; Gas chromatography; Malpighia punicifolia L.; Ripening

Indexed keywords

ASCORBIC ACID;

ARTICLE; BRAZIL; CHEMICAL COMPOSITION; CITRUS FRUIT; GAS CHROMATOGRAPHY; MATURATION; NONHUMAN; PROTEIN ANALYSIS;

CITRUS; MALPIGHIA EMARGINATA;

EID: 0033856411     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00152-7     Document Type: Article

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