April 15, 2024 In Unkategorisiert
Potential of Brazilian berries in developing innovative, healthy, and sustainable food products
Sustainable Food Technol., 2024, Advance Article
DOI: 10.1039/D3FB00130J, Review Article
DOI: 10.1039/D3FB00130J, Review Article
Open Access
  This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Nayara Macêdo Peixoto Araujo, Paulo Berni, Lais Ramalho Zandoná, Nataly Maria Viva de Toledo, Paula Porrelli Moreira da Silva, Angélica Aparecida de Toledo, Mário Roberto Maróstica Junior
There is a considerable diversity of Brazilian berries, purple in color, and potentially rich in anthocyanins, which are an unexplored source of new foods, products, extracts, and compounds of economic and social interest.
To cite this article before page numbers are assigned, use the DOI form of citation above.
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There is a considerable diversity of Brazilian berries, purple in color, and potentially rich in anthocyanins, which are an unexplored source of new foods, products, extracts, and compounds of economic and social interest.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry
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