Nutritional and Antioxidant Properties of Physalis peruviana L. Fruits from the Argentinean Northern Andean Region
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-018-0702-1.pdf
Reference31 articles.
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2. Puente LA, Pinto-Muñoz CA, Castro ES, Cortés M (2011) Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: a review. Food Res Int 44(7):1733–1740. https://doi.org/10.1016/j.foodres.2010.09.034
3. Wu SJ, Chang SP, Lin DL, Wang SS, Hou FF, Ng LT (2009) Supercritical carbon dioxide extract of Physalis peruviana induced cell cycle arrest and apoptosis in human lung cancer H661 cells. Food Chem Toxicol 47(6):1132–1138. https://doi.org/10.1016/j.fct.2009.01.044
4. Gutierrez MS, Trinchero GD, Cerri AM, Vilella F, Sozzi GO (2008) Different responses of goldenberry fruit treated at four maturity stages with the ethylene antagonist 1-methylcyclopropene. Postharvest Biol Technol 48(2):199–205. https://doi.org/10.1016/j.postharvbio.2007.10.003
5. Celaya LS, Viturro CI, Silva LR, Moreno S (2016) Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction. International Journal of Food Studies 5(2):167–179. https://doi.org/10.7455/ijfs/5.2.2016.a5
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