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

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dc.contributor.authorSalomão-oliveira, Adele
dc.contributor.authorCosta, Suely de Souza
dc.contributor.authorSantos, Katia Solange Cardoso Rodrigues dos
dc.contributor.authorSouza, Tatiane Pereira de
dc.contributor.authorMarinho, Helyde Albuquerque
dc.date.accessioned2020-07-03T15:55:06Z
dc.date.available2020-07-03T15:55:06Z
dc.date.issued2016
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/22891
dc.language.isopt_BRpt_BR
dc.publisher.journalRevista de Ciências Farmacêuticas Básica e Aplicadapt_BR
dc.relation.ispartofVolume 37, Pags. 1-7pt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectCamu-camuen
dc.subjectMyrciaria Dubiaen
dc.subjectLyophilization Capsulesen
dc.titleAscorbic acid stabilityfrom lyophilized camu-camu fruit: stability and quality control of hard capsulespt_BR
dc.typeArtigopt_BR

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