@article{brandão_pinho_teshima_david_rodrigues_2019, title={Optimization of a technique to quantify the total phenolic compounds in jambolan ( <i>Syzygium cumini</i> Lamark) pulp}, volume={22}, ISSN={1981-6723}, url={https://doi.org/10.1590/1981-6723.15818}, DOI={10.1590/1981-6723.15818}, journal={Brazilian Journal of Food Technology}, publisher={Instituto de Tecnologia de Alimentos - ITAL}, author={Brandão, Taís Silva de Oliveira and Pinho, Lorena Silva and Teshima, Elisa and David, Jorge Mauricio and Rodrigues, Maria Isabel}, year={2019}, pages={e2018158} }