Variability of polyphenols and volatiles during fruit development of three pitanga (Eugenia uniflora L.) biotypes.
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DOI: 10.1016/j.foodres.2018.10.068
Abstract: Changes in volatile constituents and phenolic compounds were investigated during fruit development of three pitanga biotypes. Constituents were submitted to multivariate analysis and fruit samples were differentiated by selina-1,3,7(11)-trien-8-one (38.2 ± 2.9%) and its epoxide (26.4 ± 7.2%) for… read more here.
Keywords: pitanga; fruit; fruit development; three pitanga ... See more keywords