Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits-Reference-Cited by-同舟云学术

Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits

Published:2015-06 Issue: Volume:176 Page:234-243
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bochi Vivian Caetano,Godoy Helena Teixeira,Giusti M. Monica

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Hydrolysable tannins isolated from syzygium aromaticum: Structure of a new C-glucosidic ellagitannin and spectral features of tannins with a tergalloyl group;Bao;Heterocycles,2012

5. Bochi, V. C. (2013). Chemical characterization and biological activity of Ceylon gooseberry (dovyalis hebecarpa) in different ripening stages. Doctorate thesis, UNICAMP - Universidade Estadual de Campinas.

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