Jabuticaba— Myrciaria spp.
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Elsevier
Reference53 articles.
1. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg);Abe;J. Sci. Food. Agric.,2011
2. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg;Alezandro;Food Res. Int.,2013
3. Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt;Alves;Int. J. Food Sci. Technol.,2013
4. Alterações físicas e químicas do fruto da jaboticabeira (Myrciaria jaboticaba Berg cv. Sabará) durante seu desenvolvimento;Araújo;Rev. Verde,2010
5. Efeito da extrusão sobre a adsorção de água de farinhas mistas pré-gelatinizadas de arroz e bagaço de jabuticaba;Ascheri;Ciênc. Tecnol. Aliment.,2006
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