African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

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

How to cite this article

APA /
Grigio, M. L., Chagas, E. A., Rathinasabapathi, B., Chagas, P. C., da Silva, A. R. V., Sobral, S. T. M., & de Oliveira, R. R. (2017). Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit. African Journal of Food Science, 11(5), 124-129.
Chicago /
Maria Luiza Grigio, Edvan Alves Chagas, Bala Rathinasabapathi, Pollyana Cardoso Chagas, Antonia Raniely Vieira da Silva, Sara Thiely Moreira Sobral and Railin Rodrigues de Oliveira. "Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit." African Journal of Food Science 11, no. 5 (2017): 124-129.
MLA /
Maria Luiza Grigio, et al. "Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit." African Journal of Food Science 11.5 (2017): 124-129.
DOI /
https://doi.org/10.5897/AJFS2016.1574
URL /
https://academicjournals.org/journal/AJFS/article-abstract/9F03FE563925

Copyright © 2024 Author(s) retain the copyright of this article.

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

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