✦ LIBER ✦

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

✍ Scribed by García-Salas, Patricia; Gómez-Caravaca, Ana María; Arráez-Román, David; Segura-Carretero, Antonio; Guerra-Hernández, Eduardo; García-Villanova, Belén; Fernández-Gutiérrez, Alberto

Book ID: 120468252
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 629 KB
Volume: 141
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.02.124

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of processing techniques on antio

Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives

✍ Yasemin Sahan, Asuman Cansev, Hatice Gulen 📂 Article 📅 2013 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 461 KB

Influence of the solvents on the extract

Influence of the solvents on the extraction of major phenolic compounds (punicalagin, ellagic acid and gallic acid) and their antioxidant activities in pomegranate aril

✍ Singh, Mithilesh; Jha, Alok; Kumar, Arvind; Hettiarachchy, Navam; Rai, Ashiwini 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 416 KB