Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies.

Autor: Corrêa PG; Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, Amazonas, Brazil., Moura LGS; Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, Amazonas, Brazil., Amaral ACF; Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, Rio de Janeiro, Brazil., Almeida MMH; Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, Rio de Janeiro, Brazil., Souza FDCDA; Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, Amazonas, Brazil., Aguiar JPL; Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, Amazonas, Brazil., Aleluia RL; Laboratory of Plant Genetics and Toxicology, Department of Biological Sciences Federal University of Espirito Santo, Vitoria, Espirito Santo, Brazil., Silva JRA; Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, Amazonas, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2023 Feb; Vol. 88 (2), pp. 757-771. Date of Electronic Publication: 2023 Jan 12.