Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages
Author:
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12649-020-01133-y.pdf
Reference52 articles.
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3. Khallouki, F., Haubner, R., Erben, G., Ulrich, C.M., Owen, R.W.: Phytochemical composition and antioxidant capacity of various botanical parts of the fruits of Prunus×domestica L. from the Lorraine region of Europe. Food Chem. (2012). https://doi.org/10.1016/j.foodchem.2012.01.071
4. Redondo, D., Arias, E., Oria, R., Venturini, M.E.: Thinned stone fruits are a source of polyphenols and antioxidant compounds. J. Sci. Food Agric. (2017). https://doi.org/10.1002/jsfa.7813
5. Redondo, D., Venturini, M.E., Luengo, E., Raso, J., Arias, E.: Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products. Innov. Food Sci. Emerg. Technol. (2018). https://doi.org/10.1016/j.ifset.2017.12.004
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