Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red (Psidium cattleianum) and Yellow (Psidium cattleianum var. lucidum) Strawberry Guava Fruit
Article first published online: 20 SEP 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages C991–C996, September 2011
How to Cite
Biegelmeyer, R., Andrade, J. M. M., Aboy, A. L., Apel, M. A., Dresch, R. R., Marin, R., Raseira, M. d. C. B. and Henriques, A. T. (2011), Comparative Analysis of the Chemical Composition and Antioxidant Activity of Red (Psidium cattleianum) and Yellow (Psidium cattleianum var. lucidum) Strawberry Guava Fruit. Journal of Food Science, 76: C991–C996. doi: 10.1111/j.1750-3841.2011.02319.x
- Issue published online: 20 SEP 2011
- Article first published online: 20 SEP 2011
- MS 20110068 Submitted 1/18/2011, Accepted 6/17/2011.
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