Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Patrícia Morales; Lillian Barros; María Inês Días; Celestino Santos‐Buelga; Isabel Cristina Fernandes Rodrigues Ferreira; Eduardo Ramirez Asquieri; José De J. Berrios

doi:10.1016/j.foodchem.2016.04.011

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