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From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

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dc.contributor.authorFidelis, Marina
dc.contributor.authorde Oliveira, Stephanie Maiara
dc.contributor.authorSousa Santos, Jânio
dc.contributor.authorBragueto Escher, Graziela
dc.contributor.authorSilva Rocha, Ramon
dc.contributor.authorGomes Cruz, Adriano
dc.contributor.authorAraújo Vieira do Carmo, Mariana
dc.contributor.authorAzevedo, Luciana
dc.contributor.authorKaneshima, Tai
dc.contributor.authorOh, Won Young
dc.contributor.authorShahidi, Fereidoon
dc.contributor.authorGranato, Daniel
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2019-12-05T07:55:20Z
dc.date.accessioned2025-05-28T13:35:30Z
dc.date.available2019-12-05T07:55:20Z
dc.date.issued2019
dc.description.vuosik2019
dc.format.bitstreamfalse
dc.format.pagerange1131-1140
dc.identifier.olddbid487586
dc.identifier.oldhandle10024/545055
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/24026
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline412
dc.okm.internationalcopublicationon
dc.okm.openaccess2 = Hybridijulkaisukanavassa ilmestynyt avoin julkaisu
dc.okm.selfarchivedei
dc.publisherAmerican Dairy Science Association
dc.relation.doi10.3168/jds.2019-17173
dc.relation.ispartofseriesJournal of Dairy Science
dc.relation.issn0022-0302
dc.relation.numberinseries2
dc.relation.volume103
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/545055
dc.subject.ysofood innovation
dc.subject.ysophenolic compound
dc.subject.ysoellagitannin
dc.subject.ysoantioxidants
dc.subject.ysoantiproliferative activity
dc.teh41007-00185200
dc.teh41007-00173600
dc.titleFrom byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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