Assessment of a maturity index in jabuticaba fruit by the evaluation of phenolic compounds, essential oil components, sugar content and total acidity

American Journal of Food Technology

Volumn 6, Issue 11, 2011, Pages 974-984

  Fortes, Gilmara A C ^a   Naves, Sara S ^a   Godoi, Fabiana F F ^a   Duarte, Alessandra R ^a   Ferri, Pedro H ^a   Santos, Suzana C ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

Author keywords

Anthocyanins; Fruit ripening; Myrciaria cauliflora; Myrtaceae; Tannins; Terpenoids

Indexed keywords

FRUIT RIPENING; MYRCIARIA CAULIFLORA; MYRTACEAE; TANNINS; TERPENOIDS;

ANTHOCYANINS; CITRIC ACID; FRUITS; GLUCOSE; LIPIDS; OLEFINS; OPTIMIZATION; PHENOLS;

ESSENTIAL OILS;

AMORPHA; MYRCIARIA CAULIFLORA; MYRTACEAE; VITACEAE;

EID: 80455144862     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.974.984     Document Type: Article

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