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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...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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