Bioactive compounds in different acerola fruit cultivares
The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its comp...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Londrina
2017-08-01
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| coleção: | Semina: Ciências Agrárias |
| Assuntos: | |
| Acesso em linha: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27112 |
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