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

Vivian Caetano Bochi1, Helena Teixeira Godoy1, M Monica Giusti2

  • 1Campinas State University (Universidade Estadual de Campinas, UNICAMP), Department of Food Science (Departamento de Ciência de Alimentos, DCA), Food Engineering School (Faculdade de Engenharia de Alimentos, FEA), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.

Food Chemistry
|January 28, 2015
PubMed

Keywords:
BerriesCharacterizationHPLC–PDA–ESI/MSPigment

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