Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes-Reference-Cited by-同舟云学术

Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes

Published:2021-06-30 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Souza Angela Vacaro¹^ORCID,Mello Jéssica Marques¹,Silva Favaro Vitória Ferreira¹,Silva Victória Farias¹,Santos Tayla Gabrielly Ferreira¹,Sartori Diogo¹,Putti Fernando Ferrari¹^ORCID

Affiliation:

1. School of Science and Engineering São Paulo State University (UNESP) Tupã Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15696

Reference42 articles.

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3. Pharmacologically active flavonoids from the anticancer, antioxidant and antimicrobial extracts of Cassia angustifolia Vahl

4. Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

5. Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity

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