Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit
Anna Maria Forcelini Bonin, Suélen Ávila, Schaina Andriela Pontarollo Etgeton, Jair José de Lima, Mayara Padovan dos Santos, Marco Tadeu Grassi, Cláudia Carneiro Hecke Krüger
Topics & Concepts
ChemistryFood scienceRipeningDPPHABTSAntioxidantCaffeic acidMyricetinFlavonoidGallic acidAscorbic acidBotanyKaempferolBiochemistryBiologyBotanical Research and ApplicationsAgricultural and Food SciencesAfrican Botany and Ecology Studies