Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS
Mayara Schulz, Siluana Katia Tischer Seraglio, Fabiana Della Betta, Priscila Nehring, Andressa Camargo Valese, Heitor Daguer, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa, Roseane Fett
Topics & Concepts
RipeningPsidiumChemistryGallic acidQuercetinCatechinFood scienceHydrolysisPolyphenolAntioxidantBotanyOrganic chemistryBiologyPsidium guajava Extracts and ApplicationsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity