Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo
Débora Piovesan de Moraes, Jesús Lozano‐Sánchez, Marina Lopes Machado, M. Vizzotto, Micheli Lazzaretti, Francisco Javier Leyva‐Jiménez, Tássia Limana da Silveira, Edi Franciele Ries, Milene Teixeira Barcia
Topics & Concepts
Antioxidant capacityChemical compositionAntioxidantCultivarChemistryIn vivoComposition (language)In vitroBotanyFood scienceBiologyBiochemistryBiotechnologyOrganic chemistryPhilosophyLinguisticsPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsBerry genetics and cultivation research