Antioxidative and antimicrobial potential of residues of camu-camu juice production

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 304-307

  Myoda, Takao ^a   Fujimura, Shuki ^a   Park, ByoungJae ^b   Nagashima, Toshio ^a   Nakagawa, Junichi ^a   Nishizawa, Makoto ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Antimicrobial; Antioxidant; Myriciaria dubia (HBK) McVaugh; Polyphenol

Indexed keywords

ASCORBIC ACID; PHENOL; SCAVENGER;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CAMU CAMU JUICE; CONTROLLED STUDY; EXTRACTION; FOOD INDUSTRY; FRUIT JUICE; LIPOPHILICITY; NONHUMAN; PLANT SEED;

STAPHYLOCOCCUS AUREUS;

EID: 77952818873     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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