"Camu-Camu (Myrciaria dubia HBK): Yogurt Processing, Formulation, and Sensory Assessment"
written by Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza,
published by American Journal of Analytical Chemistry, Vol.6 No.5, 2015
has been cited by the following article(s):
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