Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice
Andressa Alves de Oliveira(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Daniel Perrone(Universidade Federal do Rio de Janeiro), Alexandre Guedes Torres(Universidade Federal do Rio de Janeiro)
Cited by 14
Related Papers
Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,
|Journal of Nutrition|2007|322
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions
|Journal of Functional Foods|2015|225
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
|Food Chemistry|2007|203