Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening
Mônica Ikeda, Anely Maciel de Melo, Bruno Patrício Costa, Rafaela Cristina Turola Barbi, Rosemary Hoffmann Ribani
Topics & Concepts
IngredientComposition (language)RipeningFood scienceGarcinia kolaBiologyBotanyChemistryGeneticsPhilosophyLinguisticsNatural Compound Pharmacology StudiesGrowth and nutrition in plantsNanocomposite Films for Food Packaging