Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg-Reference-Cited by-同舟云学术

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

Published:2013-11 Issue:1 Volume:54 Page:468-477
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Funder

Brazilian Government

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Canadian Government through the Emerging Leaders in the Americas Program (ELAP)

Publisher

Elsevier BV

Subject

Food Science

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3. Official methods of analysis;AOAC,2005

4. Flavonoids in vegetable foods commonly consumed in Brazil;Arabbi;Journal of Agricultural and Food Chemistry,2004

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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