Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts

RESEARCH BACKGROUND: Fresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as w...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Technol Biotechnol
Autori principali: Tulli, Fiorella, Lemos, María Laura, Gutiérrez, Diego R., Rodríguez, Silvia del C., de Mishima, Beatriz A. López, Zanini, Verónica I. Paz
Natura: Artigo
Lingua:Inglês
Pubblicazione: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Soggetti:
Original Scientific Papers
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416119/
https://ncbi.nlm.nih.gov/pubmed/32831570
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.02.20.6593
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