Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches-Reference-Cited by-同舟云学术

Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches

Published:2017-10 Issue: Volume:233 Page:442-449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ursache Florentina-Mihaela,Ghinea Ioana Otilia,Turturică Mihaela,Aprodu Iuliana,Râpeanu Gabriela,Stănciuc Nicoleta

Funder

Romanian National Authority for Scientific Research and Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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4. Carotenoids in sea buckthorn (Hippophae rhamnoides L.) berries during ripening and use of pheophytin a as a maturity marker;Andersson;Journal of Agricultural and Food Chemistry,2009

5. Drying of sea buckthorn (Hippophae rhamnoides L.) berry: Impact of dehydration methods on kinetics and quality;Araya-Farias;Drying Technology,2011

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