Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity
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Fortes, G.A.C., S.S. Naves, F.F.F. Godoi, A.R. Duarte, P.H. Ferri and S.C. Santos,, 2011. Assessment of a maturity index in jabuticaba fruit by the evaluation of phenolic compounds, essential oil components, sugar content and total acidity.. Am. J. Food Technol., 6: 974-984.
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