Phenolic Composition and Extraction Methods of Brazilian Fruits: Jabuticaba (Plinia spp.), açaí (Euterpe Oleraceae Mart.), Jussara (Euterpe Edulis Mart.) and Cocoa (Theobroma Cacao L.). RSD 2022, 11 (2), e23211225640. https://doi.org/10.33448/rsd-v11i2.25640.