Gilmara A.C. Fortes
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
Sara S. Naves
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
Fabiana F.F. Godoi
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
Alessandra R. Duarte
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
Pedro H. Ferri
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
Suzana C. Santos
Institute of Chemistry, Federal University of Goi�s, 74001-970 Goi�nia, GO, Brazil
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How to cite this article
Gilmara A.C. Fortes, Sara S. Naves, Fabiana F.F. Godoi, Alessandra R. Duarte, Pedro H. Ferri and Suzana 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. American Journal of Food Technology, 6: 974-984.
DOI: 10.3923/ajft.2011.974.984
URL: https://scialert.net/abstract/?doi=ajft.2011.974.984
DOI: 10.3923/ajft.2011.974.984
URL: https://scialert.net/abstract/?doi=ajft.2011.974.984