Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Author:

Starowicz MałgorzataORCID,Piskuła MariuszORCID,Achrem–Achremowicz Bohdan,Zieliński HenrykORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference219 articles.

1. Fruit low-alcoholic beverages with high contents of iridoids and phenolics from apple and Cornelian cherry (Cornus mas L;Adamenko;) fermented with Saccharomyces bayanus Polish Journal of Food and Nutrition Sciences,2019

2. https://doi.org/10.31883/pjfns/111405

3. Review on in vivo and in vitro methods evaluation of antioxidant activity;Alam;Saudi Pharmaceutical Journal,2013

4. https://doi.org/10.1016/j.jsps.2012.05.002

5. Polyphenols and disease risk in epidemiologic studies;Arts;American Journal of Clinical Nutrition 81(1) S317-S325,2005

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