Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages.

Autor: Betta FD; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Nehring P; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Seraglio SKT; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Schulz M; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Valese AC; National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply, São José, SC, 88102-600, Brazil., Daguer H; National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply, São José, SC, 88102-600, Brazil., Gonzaga LV; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Fett R; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil., Costa ACO; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil. ana.costa@ufsc.br.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2018 Dec; Vol. 73 (4), pp. 302-307.