Phytochemical Composition and Pigment Stability of Açai (Euterpe oleracea Mart.)
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370 and Department of Food Technology, ITESM-Campus Monterrey, E. Garza Sada 2501 Sur, C. P. 64849, Monterrey, N. L., México.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035189n
Reference32 articles.
1. The economic value of managing the açaí palm (Euterpe oleracea Mart.) in the floodplains of the Amazon estuary, Pará, Brazil
2. Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)
3. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
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