Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05824-x.pdf
Reference29 articles.
1. Arrar L, Benzidane N, Krache I et al (2013) Comparison between polyphenol contents and antioxidant activities of different parts of Capparis spinosa L. Phcog Commn 3:70–74. https://doi.org/10.5530/pc.2013.2.14
2. Arslan D, Ünver A, Özcan M (2008) Determination of optimum fermentation quality of capers (Capparis ovata Desf. var. canescens) in different brine conditions. J Food Process Preserv 32:219–230. https://doi.org/10.1111/j.1745-4549.2007.00175.x
3. Ashwini A, Ramya HN, Ramkumar, et al (2019) Reactive mechanism and the applications of bioactive prebiotics for human health: review. J Microbiol Methods 159:128–137. https://doi.org/10.1016/j.mimet.2019.02.019
4. Biswas A, Banerjee N, Patil AG et al (2023) Silk-based biomaterials for biomedical applications. In: Kalia S, Sharma S (eds) Protein-based bioploymers. Elsevier, Cambridge, pp 157–189
5. Bovy A, Bovy A, De VR et al (2002) High-flavonol tomatoes resulting from the heterologous expression of the maize transcription factor genes. Plant Cell 14:2509–2526. https://doi.org/10.1105/tpc.004218.growth
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