@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} }