Phytochemistry and health benefits of jaboticaba, an emerging fruit crop from Brazil

Author:

Wu Shi-Biao,Long Chunlin,Kennelly Edward J.

Funder

NIH-NHLBI

Ministry of Education of China

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jaboticaba (Myrciaria jaboticaba (Vell.) Berg);Abe;Journal of the Science of Food and Agriculture,2012

2. Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review;Akter;Food Research International,2011

3. Functional potential of jaboticaba, a Brazilian native fruit;Alezandro,2010

4. Evaluation of the chemical composition of wine produced from jabuticaba (Myrciaria jabuticaba);Alves da Silva;Quimica Nova,2008

5. Essential oil composition of four Plinia species (Myrtaceae);Apel;Flavour and Fragrance Journal,2006

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