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Effect of different extracting solvents on antioxidant activity and phenolic compounds of a fruit and vegetable residue flour
In order to quantify antioxidant capacity in food products, several methods have been proposed over the years. Among them, DPPH radical is widely used to determine the antioxidant capacity of different substrates. However, it is known that different types of extractants, providing different response...
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| Publicat a: | Scientia Agropecuaria |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad Nacional de Trujillo
2016
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=357645254001 |
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