Anthocyanins and phenolic compounds in five ripening stages of byrsonima ligustrifolia after extraction optimization

Journal of Food and Nutrition Research

Volumn 54, Issue 4, 2015, Pages 365-378

  Sampaio, Camila Ramos Pinto ^a   Anastácio, Lua Maria Crespo ^a   De Francisco, Thais Martins Guimarães ^a   Ribani, Rosemary Hoffmann ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Anthocyanins; Byrsonima ligustrifolia; Extraction optimization; High performance liquid chromatography; Phenolic compounds; Simplex centroid design

Indexed keywords

EID: 84946922925     PISSN: 13368672     EISSN: 13384260     Source Type: Journal    
DOI: None     Document Type: Article

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