| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7586623 | Food Chemistry | 2017 | 9 Pages |
Abstract
Overall, results show that Colombian açai has a more diverse polyphenolic profile and higher antioxidant activity than Brazilian açai. This information could be useful in authentification procedures to differentiate Brazilian açai from Colombian açai when used as an alternative for the supply of this fruit during the time of shortage in Brazil.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
G. Astrid Garzón, Carlos-Eduardo Narváez-Cuenca, Jean-Paul Vincken, Harry Gruppen,