“Phenolic composition and extraction methods of Brazilian fruits: jabuticaba (Plinia spp.), açaí (Euterpe oleraceae Mart.), jussara (Euterpe edulis Mart.) and cocoa (Theobroma cacao L.)” (2022) Research, Society and Development, 11(2), p. e23211225640. doi:10.33448/rsd-v11i2.25640.