Canjiqueira Fruit: Are We Losing the Best of It?

Canjiqueira Fruit: Are We Losing the Best of It?

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (<i>Byrsonima cydoniifolia</i>) ar...

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Bibliographic Details
Main Authors: Daniela G. Arakaki, Vanessa Samúdio dos Santos, Elaine Pádua de Melo, Hugo Pereira, Priscila Silva Figueiredo, Mário Rodrigues Cortês, Carlos Alexandre Carollo, Lincoln Carlos Silva de Oliveira, Paula Tschinkel, Francisco Reis, Igor Souza, Rafaela Rosa, Fabiane Sanches, Elisvânia Freitas dos Santos, Valter Aragão do Nascimento
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
byproducts
secondary metabolites
elemental content
fatty acid profile
thermal stability
Online Access:https://www.mdpi.com/2304-8158/9/4/521

Internet

https://www.mdpi.com/2304-8158/9/4/521

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