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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Dades bibliogràfiques
Autors principals: Alessandra Francini, Luca Sebastiani
Format: Artigo
Idioma:Inglês
Publicat: MDPI AG 2013-09-01
Col·lecció:Antioxidants
Matèries:
anthocyanidins
anthocyanins
flavanols
flavonols
phenolic acids
hydroxycinnamates
phytochemical compounds
Accés en línia:http://www.mdpi.com/2076-3921/2/3/181
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