Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation-Reference-Cited by-同舟云学术

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Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation

Published:2023-10 Issue: Volume:110 Page:104704
ISSN:0305-1978
Container-title:Biochemical Systematics and Ecology
language:en
Short-container-title:Biochemical Systematics and Ecology

Author:

Barraqui Nataly Senna Gerhardt,Ventura José Aires,Ruas Fabiana Gomes,de Araujo Gomes Rodrigo Borges,Lovatti Betina Pires Oliveira,Campos da Silva Samantha Ribeiro,Filgueiras Paulo Roberto,Kuster Ricardo Machado^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Ecology, Evolution, Behavior and Systematics

Reference26 articles.

1. Determination of moisture content in fruits and vegetables using different methods;Ahmed;Food Anal. Methods,2016

2. Profiles of the essential oils and headspace analysis of Volatiles from Mandragora autumnalis growing wild in Tunisia;Arbia;Chem. Biodivers.,2019

3. Atividade antioxidante in vitro da fração fenólica, das oleoresinas e do óleo essencial de pimenta rosa (Schinus terebinthifolia Raddi);Bertoldi,2006

4. Evaluation of mutagenic activity in an extract of pepper tree stem bark (Schinus terebinthifolia Raddi);Carvalho;Environ. Mol. Mutagen.,2003

5. Schinus terebinthifolia Raddi: chemical composition, biological properties and toxicity;Carvalho;Rev. Bras. Plantas Med.,2013

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