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

Published 2019 View Full Article

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Title
From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model
Authors
Keywords
-
Journal
JOURNAL OF DAIRY SCIENCE
Volume -, Issue -, Pages -
Publisher
American Dairy Science Association
Online
2019-11-21
DOI
10.3168/jds.2019-17173

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