Funder
Finnish Funding Agency for Innovation
Finnish companies, the University of Turku, and The Natural Resource Institute Finland (Luke)
Reference41 articles.
1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem.,2014
2. Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels;Al-Rawahi;Drying Technol.,2013
3. Characterization of carotenoids and vitamin E in R. rugosa and R. canina: comparative analysis;Al-Yafeai;Food Chem.,2018
4. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS;Arruda;Food Chem.,2018
5. Chemical composition, antioxidant capacity, and sensory quality of pomegranate (Punica granatum L.) Arils and Rind as affected by drying method;Calín-Sánchez;Food Bioprocess. Technol.,2013
Cited by
65 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献