Table 1. Microbiological counts on camu-camu, açaí and guaraná sanitized with 5% sodium hypochlorite for 10’

From

Amazonian Fruits Antioxidant Capsules: Quality Control and Stability

Adele Salomão-Oliveira, Grazielle da Costa Pontes, Kátia Solange Cardoso Rodrigues dos Santos, Emerson Silva Lima, Rosany Piccolotto Carvalho

Journal of Food and Nutrition Research. 2020, 8(4), 189-194 doi:10.12691/jfnr-8-4-5