Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment

Detalhes bibliográficos
Autor(a) principal: Aguiar, Jaime Paiva Lopes
Data de Publicação: 2015
Outros Autores: Souza, Francisca das Chagas do Amaral
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional do INPA
Texto Completo: https://repositorio.inpa.gov.br/handle/1/21569
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spelling Aguiar, Jaime Paiva LopesSouza, Francisca das Chagas do Amaral2020-06-30T21:15:50Z2020-06-30T21:15:50Z2015https://repositorio.inpa.gov.br/handle/1/2156910.4236/ajac.2015.65036Volume 6, Pags. 377-381Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessCamu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessmentinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAmerican Journal of Analytical Chemistryengreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPA1/215692020-07-16 11:38:35.62oai:repositorio:1/21569Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-07-16T15:38:35Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.en.fl_str_mv Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
title Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
spellingShingle Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
Aguiar, Jaime Paiva Lopes
title_short Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
title_full Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
title_fullStr Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
title_full_unstemmed Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
title_sort Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment
author Aguiar, Jaime Paiva Lopes
author_facet Aguiar, Jaime Paiva Lopes
Souza, Francisca das Chagas do Amaral
author_role author
author2 Souza, Francisca das Chagas do Amaral
author2_role author
dc.contributor.author.fl_str_mv Aguiar, Jaime Paiva Lopes
Souza, Francisca das Chagas do Amaral
publishDate 2015
dc.date.issued.fl_str_mv 2015
dc.date.accessioned.fl_str_mv 2020-06-30T21:15:50Z
dc.date.available.fl_str_mv 2020-06-30T21:15:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.inpa.gov.br/handle/1/21569
dc.identifier.doi.none.fl_str_mv 10.4236/ajac.2015.65036
url https://repositorio.inpa.gov.br/handle/1/21569
identifier_str_mv 10.4236/ajac.2015.65036
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Volume 6, Pags. 377-381
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Journal of Analytical Chemistry
publisher.none.fl_str_mv American Journal of Analytical Chemistry
dc.source.none.fl_str_mv reponame:Repositório Institucional do INPA
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Repositório Institucional do INPA
collection Repositório Institucional do INPA
repository.name.fl_str_mv Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)
repository.mail.fl_str_mv
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