.mCSB_scrollTools .mCSB_buttonDown,.mCSB_scrollTools .mCSB_buttonLeft,.mCSB_scrollTools .mCSB_buttonRight,.mCSB_scrollTools .mCSB_buttonUp{--wpr-bg-c6db1007-edc4-4e79-aa88-4736b5c5af7f: url('https://neomondo.org.br/wp-content/plugins/8degree-fly-menu-lite/css/mCSB_buttons.png');}.penci-owl-carousel .owl-video-play-icon{--wpr-bg-dc4ed428-975b-4189-9bb3-ab89e64a7dcd: url('https://neomondo.org.br/wp-content/themes/soledad/owl.video.play.png');}.featured-area.featured-video{--wpr-bg-c89fc2b8-40b2-4969-ab28-7fc5b720652e: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}.penci-image-holder{--wpr-bg-0d1fe950-a777-4fce-a62d-3b4c31f2033d: url('https://neomondo.org.br/wp-content/themes/soledad/images/no-image.jpg');}.penci-magazine-slider.penci-loading{--wpr-bg-06194787-1dc7-42a9-a47c-f960a34dfe16: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}#searchform input.search-input{--wpr-bg-f05780fd-1c34-4479-9382-7ae201dac9d6: url('https://neomondo.org.br/wp-content/themes/soledad/images/searchsubmit.png');}.dark-layout-enabled .featured-area.featured-video{--wpr-bg-87a034cb-6080-4bb1-a74e-2c7b89ab6743: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading2.gif');}body.penci-body-boxed{--wpr-bg-e8b60941-adca-4521-99da-a6972dcdbe04: url('https://soledad.pencidesign.com/soledad-magazine/wp-content/uploads/sites/7/2017/06/notebook.png');}#floating-nextprev .floating-nextprev-arrow-left{--wpr-bg-82377468-39b4-40eb-ab03-872743bb9c89: url('https://neomondo.org.br/../../images/frontend/arrow-left.png');}#floating-nextprev .floating-nextprev-arrow-right{--wpr-bg-7a05dc54-b060-42c8-bd6c-557bebf8ca3f: url('https://neomondo.org.br/../../images/frontend/arrow-right.png');}

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Biodiversidade
Cientistas usam camu-camu para enriquecer farinha de mandioca

Por Neo Mondo 23 de julho de 2024

Fruto amazônico camu-camu – Imagem: Ronaldo Rosa Por – Joana Silva, Embrapa Instrumentação, para…