Ascorbic acid from lyophilized camu-camu fruit: stability and quality control of hard capsules

• المؤلفون الرئيسيون: Adele Salomão-Oliveira (مؤلف), Suely Souza Costa (مؤلف), Kátia Solange Cardoso Rodrigues dos Santos (مؤلف), Tatiane Pereira de Souza (مؤلف), Helyde Albuquerque Marinho (مؤلف)
• التنسيق: كتاب
• منشور في: São Paulo State University (UNESP), 2016-01-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Camu-camu, a fruit found in the Amazon Basin river banks and lake shores, is known for its high ascorbic acid content together with, other antioxidants. This feature shows high potential for being exploited in agribusiness industry and pharmaceutical processes. However, its high acidity, as well as...