Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

  1. Moraes, D.P.
  2. Lozano-Sánchez, J.
  3. Machado, M.L.
  4. Vizzotto, M.
  5. Lazzaretti, M.
  6. Leyva-Jimenez, F.J.J.
  7. da Silveira, T.L.
  8. Ries, E.F.
  9. Barcia, M.T.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2020

Ausgabe: 322

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2020.126783 GOOGLE SCHOLAR