Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini-Reference-Cited by-同舟云学术

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Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini

Published:2021-01-08 Issue:2 Volume:15 Page:1991-1999
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ahmed Shafi^ORCID,Jahan Ismet Ara,Hossain Md. Hemayet,Ahmed Khondoker Shahin^ORCID,Rahman Mizanur^ORCID,Zzaman Wahidu^ORCID,Hoque Md. Mozammel^ORCID

Funder

This study was funded by Ministry of Science and Technology, Bangladesh

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-020-00798-2.pdf

Reference55 articles.

1. I. Gulcin, Arch Toxicol. (2020). https://doi.org/10.1007/s00204-020-02689-3

2. A. Gordon, E. Jungfer, B.A. da Silva, J.G.S. Maia, F. Marx, J. Agric. Food Chem. (2011). https://doi.org/10.1021/jf201039r

3. A.M. El-Anany, R.F.M. Ali, J. Food Sci. Technol. (2013). https://doi.org/10.1007/s13197-011-0372-6

4. A.Z. Barakat, A.R. Hamed, R.I. Bassuiny et al., J. Food Meas. Charact. (2020). https://doi.org/10.1007/s11694-019-00356-5

5. P. Maisuthisakul, M. Suttajit, R. Pongsawatmanit, Food Chem. (2007). https://doi.org/10.1016/j.foodchem.2005.11.032

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