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Composition and potential health effects of dark-colored underutilized Brazilian fruits - A review

Mayara Schulz1, Siluana Katia Tischer Seraglio1, Patricia Brugnerotto1

  • 1Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.

Food Research International (Ottawa, Ont.)
|November 25, 2020
PubMed

Keywords:
AnthocyaninsArecaceaeBioactive compoundsBiological propertiesMyrtaceaeNative Brazilian fruitsNutrientsPhytochemical composition

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