Influence of the Stage of Ripeness on the Composition of Iridoids and Phenolic Compounds in Genipap (Genipa americana L.)
Author:
Affiliation:
1. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
Funder
São Paulo Research Foundation
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503378k
Reference44 articles.
1. Naturally Occurring Iridoids. A Review, Part 1
2. Recent developments in iridoids chemistry
3. Bioactivities of Iridoids
4. Bioactive Iridoid Glucosides from the Fruit of Gardenia jasminoides
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