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Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening
The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed i...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2017
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430183/ https://ncbi.nlm.nih.gov/pubmed/28559610 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2582-z |
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