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Functional and nutritional properties of selected Amazon fruits: A review

Nayara Macêdo Peixoto Araujo1, Henrique Silvano Arruda2, David Roger Paixão Marques1

  • 1Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.

Food Research International (Ottawa, Ont.)
|August 17, 2021
PubMed

Keywords:
AntimicrobialAntioxidantCarotenoidsEdible oilsPhenolic compoundsTherapeutic plants

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