SRIMOON, R. Changes of anthocyanins, total phenolic contents and antioxidant activity in black plum (Syzygium cumini Skeels) juice, during local can processing. International Journal of Agricultural Technology, [S. l.], v. 12, n. 6, p. 1153–1164, 2016. Disponível em: https://li04.tci-thaijo.org/index.php/IJAT/article/view/6703. Acesso em: 21 aug. 2025.