Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia)

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1526-1532

  Zanatta, Cinthia Fernanda ^a   Mercadante, Adriana Z ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Camu camu; Carotenoids; Climatic effects; HPLC PDA; Myrciaria dubia; Tropical fruit

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CARBON; CAROTENOID; LUTEOXANTHIN; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHINE; XANTHOPHYLL;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIODE; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; STATISTICAL SIGNIFICANCE;

MYRCIARIA DUBIA;

EID: 33947301404     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.004     Document Type: Article

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