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Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source

Silvaneide Alves Monteiro, Manuella Macêdo Barbosa, Francisco Felipe Maia da Silva, Rosimary Fernandes Bezerra, Keliane da Silva Maia

2020LWT33 citationsDOI

Topics & Concepts

ChemistryPhytochemicalFood scienceIngredientBagasseResidue (chemistry)AnthocyaninDietary fiberAntioxidantCarotenoidBiotechnologyOrganic chemistryBiochemistryBiologyAgricultural and Food SciencesGrowth and nutrition in plantsHeavy Metals in Plants
Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source | Litcius