Phenolic compounds in acerola fruit and by-products: an overview on identification, quantification, influencing factors, and biological properties
João Claudio Vilvert, Sérgio Tonetto de Freitas, Luana Ferreira dos Santos, Tiffany da Silva Ribeiro, Cristiane Martins Veloso
Topics & Concepts
FlavonolsChemistryFlavonesAscorbic acidPhenolsFood scienceAntioxidantNutraceuticalPolyphenolAnthocyaninOrganic chemistryChromatographyPhytochemicals and Antioxidant ActivitiesNatural Antidiabetic Agents StudiesTea Polyphenols and Effects