Evaluation of Antioxidant Activity of Fig (Ficus carica) Pulp and Skin Extract and Its Application in Enhancing Oxidative Stability of Canola Oil
Author:
Affiliation:
1. Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University (SANRU); Khazar Abad Road, P.O. Box 578 Sari, Mazandaran Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13077/fullpdf
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2. Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity;Bachir Bey;Food Chem.,2014
3. A review of quercetin: Antioxidant and anticancer properties;Baghel;World J. Pharm. Pharmaceut. Sci.,2012
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