Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives.
- DOI
- 10.1111/1750-3841.71476
- Published
- 2026-09-01
- Container
- J Food Sci
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71476,
title = {Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives.},
author = {da Silva E Silva NS and Freitas TO and Soares APB and Pinheiro BSD and Victor E Silva S and Christ-Ribeiro A and da Luz JRD and Araujo-Silva G.},
year = {2026},
journal = {J Food Sci},
doi = {10.1111/1750-3841.71476},
url = {https://doi.org/10.1111/1750-3841.71476}
}RIS
TY - JOUR TI - Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives. AU - da Silva E Silva NS AU - Freitas TO AU - Soares APB AU - Pinheiro BSD AU - Victor E Silva S AU - Christ-Ribeiro A AU - da Luz JRD AU - Araujo-Silva G. PY - 2026 JO - J Food Sci DO - 10.1111/1750-3841.71476 UR - https://doi.org/10.1111/1750-3841.71476 ER -
APA
NS, D. S. E. S., TO, F., APB, S., BSD, P., S, V. E. S., A, C., JRD, D. L., & G., A. (2026). Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives.. J Food Sci. https://doi.org/10.1111/1750-3841.71476
Source records
- europe-pmc · retrieved 2026-09-25T03:21:36.990Z