Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Food Research International

Volumn 44, Issue 7, 2011, Pages 1728-1732

  Akter, Mst Sorifa ^a   Oh, Sejong ^a   Eun, Jong Bang ^a   Ahmed, Maruf ^a,b  

^a Chonnam National University   (South Korea)

^b HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY   (Bangladesh)

Author keywords

Antioxidant capacity; Camu camu; Carotenoids; Phenolic compounds; Vitamin C

Indexed keywords

ANTIOXIDANT CAPACITY; CAMU-CAMU; CAROTENOIDS; PHENOLIC COMPOUNDS; VITAMIN C;

AMINO ACIDS; PHENOLS; PHOSPHORUS; POTASSIUM; VITAMINS;

FRUITS;

MYRCIARIA DUBIA;

EID: 79959961076     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.045     Document Type: Review

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