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Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251....
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230095/ https://ncbi.nlm.nih.gov/pubmed/32431328 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04235-1 |
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