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Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (Psidium cattleianum Sabine) by LC-ESI-QqQ-MS/MS.
Foods. 2023 Aug 28;12(17):3230. doi: 10.3390/foods12173230.
Foods. 2023.
PMID: 37685163
Free PMC article.
Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds.
Machado PG, Londero DS, Farias CAA, Pudenzi MA, Barcia MT, Ballus CA.
Machado PG, et al. Among authors: londero ds.
Food Chem. 2024 Jan 30;432:137296. doi: 10.1016/j.foodchem.2023.137296. Epub 2023 Aug 25.
Food Chem. 2024.
PMID: 37703671
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