Ripe and unripe inajá (Maximilia maripa) fruit: A new high source of added value bioactive compounds
Rafaela Cristina Turola Barbi, Polyanna Silveira Hornung, Suélen Ávila, Fillemon Edillyn da Silva Bambirra Alves, Trust Beta, Rosemary Hoffmann Ribani
Topics & Concepts
ChemistryGallic acidFerulic acidFood sciencePulp (tooth)Coumaric acidStarchCarotenoidChromatographyOrganic chemistryAntioxidantMedicinePathologyPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis