Stability of postpackage pasteurized camu-camu pulp
Camu-camu (Myrciaria dubia) is a wild fruit native to the Amazon, with great nutritional potential due to high ascorbic acid content. As transport reduces its shelf life and fresh consumption is limited because of high acidity, posing obstacles to commercialization, pulping and pasteurization can en...
| Principais autores: | Zillo, Rafaela Rebessi, da Silva, Paula Porrelli Moreira, Spoto, Marta, Juliano, Fernanda Francetto, Costa, Maria Helena |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3823 |
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