African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Maria Luiza Grigio
  • Maria Luiza Grigio
  • Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.
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Edvan Alves Chagas
  • Edvan Alves Chagas
  • Brazilian Agricultural Research Corporation, Boa Vista, Roraima, Brazil.
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Bala Rathinasabapathi
  • Bala Rathinasabapathi
  • Horticultural Sciences Department, University of Florida, Gainesville, FL 32611, U.S.A.
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Pollyana Cardoso Chagas
  • Pollyana Cardoso Chagas
  • Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.
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Antonia Raniely Vieira da Silva
  • Antonia Raniely Vieira da Silva
  • Brazilian Agricultural Research Corporation, Boa Vista, Roraima, Brazil.
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Sara Thiely Moreira Sobral
  • Sara Thiely Moreira Sobral
  • Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.
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Railin Rodrigues de Oliveira
  • Railin Rodrigues de Oliveira
  • Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.
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  •  Received: 07 February 2017
  •  Accepted: 29 March 2017
  •  Published: 31 May 2017

Authors

Maria Luiza Grigio
Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.

Edvan Alves Chagas
Brazilian Agricultural Research Corporation, Boa Vista, Roraima, Brazil.

Bala Rathinasabapathi
Horticultural Sciences Department, University of Florida, Gainesville, FL 32611, U.S.A.

Pollyana Cardoso Chagas
Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.

Antonia Raniely Vieira da Silva
Brazilian Agricultural Research Corporation, Boa Vista, Roraima, Brazil.

Sara Thiely Moreira Sobral
Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.

Railin Rodrigues de Oliveira
Federal University of Roraima (UFRR), Boa Vista, Roraima, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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