Biochemical Characterization ofDovyalis hebecarpaFruits: A Source of Anthocyanins with High Antioxidant Capacity-Reference-Cited by-同舟云学术

Biochemical Characterization ofDovyalis hebecarpaFruits: A Source of Anthocyanins with High Antioxidant Capacity

Published:2015-08-25 Issue:10 Volume:80 Page:C2127-C2133
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bochi Vivian Caetano¹,Barcia Milene Teixeira¹,Rodrigues Daniele¹,Godoy Helena Teixeira¹

Affiliation:

1. Dept. of Food Science, Food Engineering School; Campinas State Univ. (UNICAMP); P.O. Box 6121 Campinas São Paulo 13083-862 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fulbright Commission

Publisher

Wiley

Subject

Food Science

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