Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly von GRIGIO, Maria L., MOURA, Elias A., CARVALHO, Gabriella F., ZANCHETTA, Jayne J., CHAGAS, Pollyana C., CHAGAS, Edvan A., DURIGAN, Maria Fernanda B.

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Nutraceutical potential, qualitative and acceptability of different camu‐camu popsicle von Grigio, Maria L., Moura, Elias A., Carvalho, Gabriella F., Zanchetta, Jayne J., Chagas, Pollyana C., Chagas, Edvan A., Durigan, Maria Fernanda B.

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Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly von GRIGIO, Maria L., MOURA, Elias A., CARVALHO, Gabriella F., ZANCHETTA, Jayne J., CHAGAS, Pollyana C., CHAGAS, Edvan A., DURIGAN, Maria Fernanda B.

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Camu-Camu Flour Processed in Conventional Oven and Solar Dryer: Quality Product and Accessible Low Technology Products as an Opportunity to Family Agriculture von Guimarães, Pedro V. P., Durigan, Maria F. B., Chagas, Edvan A., Grigio, Maria L., Silva, Thiago Í. N. da, Filho, Antonio A. de M., Marques, Carolina S., Mattioni, José A. M.

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