Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia)

• 1 January 2007
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 101  (4) , 1526-1532
• https://doi.org/10.1016/j.foodchem.2006.04.004

Abstract

Keywords

• CAROTENOIDS
• CAMU–CAMU
• MYRCIARIA DUBIA
• TROPICAL FRUIT
• HPLC–PDA
• CLIMATIC EFFECTS