From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model - Fidelis, Marina; de Oliveira, Stephanie Maiara; Sousa Santos, Jânio; Bragueto Escher, Graziela; Silva Rocha, Ramon; Gomes Cruz, Adriano; Araújo Vieira do Carmo, Mariana; Azevedo, Luciana; Kaneshima, Tai; Oh, Won Young; Shahidi, Fereidoon; Granato, Daniel (American Dairy Science Association, 2019)
Keywords: food innovation; phenolic compound; ellagitannin; antioxidants; antiproliferative activity