Camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) pulp in three stages of ripeness: effect of vacuum concentration, freezing and ultrasound treatment on their functional properties

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Camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) pulp in three stages of ripeness: effect of vacuum concentration, freezing and ultrasound treatment on their functional properties | InnScience