Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries-Reference-Cited by-同舟云学术

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Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Published:2021-08 Issue:8 Volume:7 Page:e07787
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Rojas-Ocampo Elizabeth,Torrejón-Valqui Llisela,Muñóz-Astecker Lucas D.,Medina-Mendoza Marleni,Mori-Mestanza Diner,Castro-Alayo Efraín M.

Funder

Fondo Nacional de Desarrollo Cientifico Tecnologico y de Innovacion Tecnologica

World Bank Group

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference55 articles.

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2. En Perú se instalan cada año 2 mil hectáreas de arándanos,2021

3. Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products;Bora;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2019

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),1995

5. Characterization of industrial açaí pulp residues and valorization by microwave-assisted extraction;Buratto;Chem. Eng. Process. - Process Intensif.,2021

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