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), e23211225640. https://doi.org/10.33448/rsd-v11i2.25640