Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

  1. Tavares, I.M.C.
  2. Lago-Vanzela, E.S.
  3. Rebello, L.P.G.
  4. Ramos, A.M.
  5. Gómez-Alonso, S.
  6. García-Romero, E.
  7. Da-Silva, R.
  8. Hermosín-Gutiérrez, I.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2016

Volume: 82

Pages: 1-13

Type: Article

DOI: 10.1016/J.FOODRES.2016.01.014 GOOGLE SCHOLAR

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