STABILITY OF POTENTIALLY BIOACTIVE COMPOUNDS IN RED STRAWBERRY GUAVA (PSIDIUM CATTLEIANUM SABINE) AND RED BRAZILIAN CHERRY (EUGENIA UNIFLORA L.) JAMS

Authors

  • Gabriela Niemeyer Reissig1* Author
  • Lisiane Pintanela Vergara1 Author
  • Rodrigo Cezar Franzon2 Author
  • Rui Carlos Zambiazi3 Author
  • Cesar Valmor Rombaldi3 Author
  • Rosane da Silva Rodrigues4 Author
  • Josiane Freitas Chim4 Author

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Published

2018-01-01

Issue

Vol. 7 No. 2 (2018)

Section

Articles

How to Cite

STABILITY OF POTENTIALLY BIOACTIVE COMPOUNDS IN RED STRAWBERRY GUAVA (PSIDIUM CATTLEIANUM SABINE) AND RED BRAZILIAN CHERRY (EUGENIA UNIFLORA L.) JAMS. (2018). International Journal of Food and Nutritional Sciences, 7(2), 01-12. https://ijfans.org/index.php/Journal/article/view/532