ECUADORIAN EXOTIC FRUITS AS A SOURCE OF VITAMIN C

Introduction: The fruits are edible vegetable structures of plants cultivated or wild. They present sweet-acidulated flavors and varied aromas, so they are generally consumed in fresh. The fruits have nutritional properties due to the presence of macro and micronutrients such as vitamins and mineral...

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Bibliographische Detailangaben
Veröffentlicht in:	Annals of nutrition and metabolism 2020-01, Vol.76, p.120
Hauptverfasser:	Coyago-Cruz, E, Guachamin, A, Beltrán-Sinchiguano, E, Baldeón, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Antioxidants Ascorbic acid Ashes Averrhoa carambola Bitter taste Commercialization Dry matter Fruits Humidity Micronutrients Minerals Momordica charantia Nutrition Organoleptic properties Passiflora quadrangularis Passiflora tripartita Passion fruit pH effects Physalis peruviana Plants (botany) Prunus persica Spondias purpurea Studies Vitamin A Vitamin C Vitamin D Vitamins
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