Peach (Prunus Persica): Phytochemicals and Health Benefits
Author:
Affiliation:
1. CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
2. LEPABE – Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
Funder
POCI - COMPETE 2020 - Operational Programme Competitiveness and Internationalisation in Axis I - Strengthening research, technological development and innovation
Portuguese Foundation for Science and Technology
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1837861
Reference133 articles.
1. Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
2. Effects of Storage Temperature, Storage Duration, and Subsequent Ripening on the Physicochemical Characteristics, Volatile Compounds, and Phytochemicals of Western Red Nectarine (Prunus persica L. Batsch)
3. Evaluation of Antioxidant Compounds and Total Sugar Content in a Nectarine [Prunus persica (L.) Batsch] Progeny
4. Evaluation of the Antioxidant Capacity, Phenolic Compounds, and Vitamin C Content of Different Peach and Nectarine [Prunus persica (L.) Batsch] Breeding Progenies
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