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

Year of publication

2019

Authors

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

Organizations and authors

Natural Resources Institute Finland

Granato Daniel

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Journal of Dairy Science

Publisher

American Dairy Science Association

Volume

103

Issue

Pages

1131-1140

ISSN

0022-0302

Publication forum

60102

Publication forum level

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Partially open publication channel

Self-archived

Other information

Fields of science

Animal science, dairy science

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object]

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

DOI

10.3168/jds.2019-17173

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes