00718nam a2200181 a 450000100080000000500110000800800410001910000160006024501220007626001820019865300240038065300240040465300250042865300220045370000210047570000230049670000170051920281942015-11-09       2015    bl uuuu     u00u1 u    #d1 aZUVANOV, V.  aAntioxidant capacity and anthocyanin composition in jamun (syzygium cumini l.) Pulp and juice.h[electronic resource]  aIn: EURO FOOD CHEM, 18., 2015, Madrid. Upcoming challenges in food science. Abstracts. Madrid: Institute of Food Science, Technology and Nutrition, 2015. BIO-P-075. p. 34.c2015  aAnthocyanin content  aAnthocyanin profile  aAntioxidant capacity  aSyzygium cumini L1 aCABRAL, L. M. C.1 aGODOY, R. L. de O.1 aTONON, R. V.