Desenvolvimento e efeito de bebida tipo shake à base de pó de camu-camu (Myrciaria Dubia [H.B.K.] McVaugh) no controle da diabetes, in vivo
Consumer’s growing concern with health issues has encouraged the development of functional foods properties, which are those that contain compounds with potential to delay and / or prevent the onset of disease. According to the scientific publications, the camu-camu fruit (Myrciaria dubia H.B.K)...
| Autor principal: | Murta, Gabriela Carneiro |
|---|---|
| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5342 http://lattes.cnpq.br/0419141617249414 |