“…If we compare S. granulatus samples from diverse geographical origins ( Table 2), we can see that this species follows a qualitative profile composed of oxalic, aconitic, citric, ketoglutaric, malic, quinic, ascorbic, succinic, shikimic, and fumaric acids, with the exceptions of the samples from Macedo de Cavaleiros (samples [21][22][23], in which ketoglutaric acid does not appear, and that from Vila Flor (sample 25), which does not present ketoglutaric, ascorbic, and shikimic acids. For S. granulatus samples from Vinhais and Vila Flor (samples 24A, 24B, 24C, and 25), the pair malic plus quinic acids presented the highest amounts, corresponding to ca.…”