Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing

This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic co...

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Автори:	Alessandra Francini, Luca Sebastiani
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2013-09-01
Серія:	Antioxidants
Предмети:	anthocyanidins anthocyanins flavanols flavonols phenolic acids hydroxycinnamates phytochemical compounds
Онлайн доступ:	http://www.mdpi.com/2076-3921/2/3/181
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