Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quali...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Hassan Rezadoost, Maryam Manzari Tavakoli, Samad Nejad Ebrahimi, Mohammad Reza Vazifeshenas, Mohammad Hossein Mirjalili
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Ferdowsi University of Mashhad 2024-01-01
Schriftenreihe:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Schlagworte:	antioxidant food preservative phytochemical polyphenol pomegranate
Online-Zugang:	https://ifstrj.um.ac.ir/article_44347_94d688d972d2b6f8052b91265c3d47c3.pdf
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