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  1. Camu-camu (Myrciaria dubia ) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo

    Article • Journal of the Science of Food and Agriculture, August 2018, Wiley

    Paulo Stringheta

  2. Morphological characterization of pequi extract microencapsulated through spray drying

    Article • International Journal of Food Properties, June 2017, Taylor & Francis

    Paulo Stringheta , italo perrone