Jaboticaba: Chemistry and Bioactivity
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-54528-8_24-1
Reference144 articles.
1. Santos DT, Veggi PC, Meirele AA (2010) Extraction of antioxidant compounds from Jabuticaba (Myrciaria cauliflora) skins: yield, composition and economical evaluation. J Food Eng 10:23–31
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3. Abe LT, Lajolo FM, Genovese MI (2012) Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jaboticaba (Myrciaria jaboticaba (Vell.) Berg). J Sci Food Agric 92:1679–1687
4. Zafra-Stone S, Yasmin T, Bagchi M, Chatterjee A, Vinson JA, Bagchi D (2007) Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol Nutr Food Res 51:675–683
5. He J, Giusti MM (2010) Anthocyanins: natural colorants with health promoting properties. Annu Rev Food Sci Technol 1:163–187
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