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Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages.
Molecules. 2021 Jan 11;26(2):332. doi: 10.3390/molecules26020332.
Molecules. 2021.
PMID: 33440607
Free PMC article.
Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin).
de Souza VR, Aniceto A, Abreu JP, Montenegro J, Boquimpani B, de Jesuz VA, Elias Campos MB, Marcellini PS, Freitas-Silva O, Cadena R, Teodoro AJ.
de Souza VR, et al.
Food Sci Nutr. 2020 Apr 15;8(5):2341-2347. doi: 10.1002/fsn3.1520. eCollection 2020 May.
Food Sci Nutr. 2020.
PMID: 32405391
Free PMC article.
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Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct.
Pires CA, de Oliveira Cavalcante LSP, de Carvalho AAM, de Siqueira PA, Dos Santos GV, de Paiva Anciens Ramos GL, Matoso Souto RN, de Barros Pinto Moreira RV, Teodoro AJ, Conte Junior CA, Cadena R, Domingues JR.
Pires CA, et al.
J Food Sci. 2023 Nov;88(11):4495-4508. doi: 10.1111/1750-3841.16779. Epub 2023 Oct 13.
J Food Sci. 2023.
PMID: 37830877
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