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Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

Adriana Dillenburg Meinhart1, Fernanda Mateus Damin2, Lucas Caldeirão2

  • 1Department of Food Science, School of Food Engineering, State University of Campinas, SP, Brazil; Department of Food Science and Technology, Federal University of Pelotas, RS, Brazil.

Food Chemistry
|March 5, 2019
PubMed

Keywords:
BilberryDicaffeoylquinic acidLiquid chromatographyMono-caffeoylquinic acidMulberryPhenolic compoundsSweet granadillaYellow pitaya

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