Title: Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.
Authors: Moraes DP, Lozano-Sanchez J, Machado ML, Vizzotto M, Lazzaretti M, Leyva-Jimenez FJJ, da Silveira TL, Ries EF, Barcia MT
Journal: Food Chem
Published: 2020-04-10
Volume: 322
Pages: 126783