Bioactive compounds and in vitro antioxidant capacity of cambuci and uvaia: an extensive description of little-known fruits from the myrtaceae family with high consumption potential

HIGHLIGHTS

• who: Isabela Barroso Taver and collaborators from the Departamento Produção Vegetal, Escola Superior Agricultura "Luiz Queiroz", Universidade São Paulo, Piracicaba, SP, Brazil have published the Article: Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential, in the Journal: Foods 2022, 11, 2612. of 29/08/2022
• what: In this context, this study aimed to quantify bioactive compounds in uvaia and cambuci accessions obtained from different locations and quantify their antioxidant capacity by employing three analysis methods . . .
  

   

  

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