Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods
Author:
Affiliation:
1. University of Bursa Technical, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n1/0101-2061-cta-1678-457X14516.pdf
Reference45 articles.
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3. Antioxidant activity of Bahraini date palm (Phoenix dactylifera L.) fruit of various cultivars;Allaith A. A. A.;International Journal of Food Science & Technology,2008
4. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia extracted with different solvents;Alothman M.;Food Chemistry,2009
5. The fruit of the date palm: its possible use as the best food for the future?;Al-Shahib W.;International Journal of Food Sciences and Nutrition,2003
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