Published in
Wiley, Journal of the Science of Food and Agriculture
DOI: 10.1002/jsfa.9224
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Camu-camu (Myrciaria dubia ) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo : Commercial camu-camu as functional food
Journal article published in 2018 by
Luciana Azevedo,
Paula F. de Araujo Ribeiro,
Jéssica A. de Carvalho Oliveira,
Maryana G. Correia,
Flávia M. Ramos,
Eduardo B. de Oliveira,
Frederico Barros 
,
Paulo C. Stringheta
,
Paulo C. Stringheta
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