Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions
Author:
Affiliation:
1. Faculty of Agriculture Department of Food Engineering Uludag University Bursa Turkey
2. Faculty of Engineering and Architecture Department of Food Engineering Nevsehir Hacı Bektas Veli University Nevsehir Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14542
Reference42 articles.
1. Surface enhanced Raman spectroscopy of phenolic antioxidants: A systematic evaluation of ferulic acid, p -coumaric acid, caffeic acid and sinapic acid
2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
3. Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers
4. Fruit and Vegetable Antioxidants in Health
5. Production of probiotic mixed pickles (Turşu) and microbiological properties
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