อ้างอิง ของ กูปูวาซู

  1. 1 2 3 Giacometti DC (1998). "Cupuaçu. In: Neglected Crops: 1492 from a Different Perspective, J.E. Hernándo Bermejo and J. León (eds.). Plant Production and Protection Series No. 26. FAO, Rome, Italy. p. 205-209". Center for New Crops & Plant Products, Purdue University, Department of Horticulture and Landscape Architecture, W. Lafayette, IN, USA.
  2. ↑ "Cupuaçu - the taste of the Amazon - Kew". kew.org. สืบค้นเมื่อ 28 October 2018.
  3. ↑ Balston, Catherine; Derry, Johanna (17 April 2014). "Cupuaçu: Brazil's new alternative to chocolate". The Guardian. สืบค้นเมื่อ 28 October 2018.
  4. ↑ Prazeres, Isadora (2017). "Elaboration and characterization of snack bars made with ingredients from the Amazon". Acta Amazonica. 47 (2): 103–110. doi:10.1590/1809-4392201602203.
  5. ↑ "Brazil: Biodiversity for Food and Nutrition". b4fn.org. สืบค้นเมื่อ 28 October 2018.
  6. ↑ "Theobroma grandiflorum Cupuassu, Cupuacu PFAF Plant Database". pfaf.org. สืบค้นเมื่อ 28 October 2018.
  7. ↑ Silva, F.M.; Silva, C.L.M. (1 February 2000). "Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage / Nota. Calidad del puré de cupuaçu (Theobroma grandiflorum) después de la pasterización y durante su almacenamiento". Food Science and Technology International. 6 (1): 53–58. doi:10.1177/108201320000600108.
  8. ↑ Teixeira, Maria Francisca Simas; Andrade, Jerusa Souza; Fernandes, Ormezinda Celeste Cristo; Durán, Nelson; Lima Filho, José Luiz de (28 October 2018). "Quality Attributes of Cupuaçu Juice in Response to Treatment with Crude Enzyme Extract Produced byAspergillus japonicus586". Enzyme Research. 2011: 494813. doi:10.4061/2011/494813. PMC 3206358. PMID 22114735.
  9. ↑ Hernandez, Claudia (March 1, 2012). "Growth and development of the cupuacu fruit (Theobroma grandiflorum [Wiild. Ex Spreng.] Schum.) in the western colombian Amazon". Agronomia Colombiana. 30: 95–102.
  10. ↑ Hernández L., Claudia; Hernández G., María Soledad (28 October 2018). "Growth and development of the cupuaçu fruit (Theobroma grandiflorum [Willd. Ex Spreng.] Schum.) in the western colombian Amazon". Agronomía Colombiana. 30 (1). สืบค้นเมื่อ 28 October 2018 – โดยทาง www.redalyc.org.
  11. ↑ "This Brazilian Fruit Makes Beer, Ice Cream, and Faux Chocolate". Atlas Obscura. สืบค้นเมื่อ 28 October 2018.
  12. ↑ Silva, Alessandra Eluan da; Silva, Luiza Helena Meller da; Pena, Rosinelson da Silva (1 December 2008). "Hygroscopic behavior of açaí and cupuaçu powders". Food Science and Technology. 28 (4): 895–901. doi:10.1590/S0101-20612008000400020.
  13. ↑ Yang, H.; Protiva, P.; Cui, B.; Ma, C.; Baggett, S.; Hequet, V.; Mori, S.; Weinstein, I. B.; Kennelly, E. J. (2003). "New bioactive polyphenols from Theobroma grandiflorum ("cupuaçu")". Journal of Natural Products. 66 (11): 1501–1504. doi:10.1021/np034002j. PMID 14640528.
  14. ↑ Lo Coco F, Lanuzza F, Micali G, Cappellano G (2007). "Determination of theobromine, theophylline, and caffeine in by-products of cupuaçu and cacao seeds by high-performance liquid chromatography". J Chromatogr Sci. 45 (5): 273–5. doi:10.1093/chromsci/45.5.273. PMID 17555636.CS1 maint: uses authors parameter (link) pdf
  15. ↑ Sira, Elevina Pèrez (28 October 2018). The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy. Nova Science Publishers. ISBN 9781536134575. สืบค้นเมื่อ 28 October 2018 – โดยทาง Google Books.
  16. ↑ Cohen, K. de O. & Jackix, M. de N. H. (2009). "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (PDF). Documentos / Embrapa Cerrados (ภาษาโปรตุเกส) (269): 1–22.CS1 maint: uses authors parameter (link)
  17. ↑ "The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy - Nova Science Publishers". Nova Science Publishers. สืบค้นเมื่อ 28 October 2018.
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