Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg

Food Research International

Volumn 54, Issue 1, 2013, Pages 468-477

  Alezandro, Marcela Roquim ^a   Dubé, Pascal ^b   Desjardins, Yves ^b   Lajolo, Franco Maria ^a   Genovese, Maria Inés ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b LAVAL UNIVERSITY   (Canada)

Author keywords

Antioxidant capacity; Ellagitannins; Flavonoids; Jaboticaba; Proanthocyanidins; Ripening

Indexed keywords

ANTIOXIDANT CAPACITY; ELLAGITANNINS; JABOTICABA; PROANTHOCYANIDINS; RIPENING;

FLAVONOIDS; FRUITS;

ANTHOCYANINS;

EID: 84881537177     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.018     Document Type: Article

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