Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

Plant Foods for Human Nutrition

Volumn 68, Issue 4, 2013, Pages 370-377

  Calín Sánchez, Ángel ^a   Martínez Nicolás, Juan José ^a   Munera Picazo, Sandra ^a   Carbonell Barrachina, Ángel A ^a   Legua, Pilar ^a   Hernández, Francisca ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Bioactive compounds; Ellagic acid; Morus; Sensory properties; Volatiles

Indexed keywords

MORUS (ANGIOSPERM); MORUS ALBA; MORUS NIGRA; MORUS(ANGIOSPERM);

ANTIOXIDANT; ELLAGIC ACID; ESSENTIAL OIL; POLYPHENOL;

ARTICLE; CHEMISTRY; DIET; FOOD QUALITY; FRUIT; HUMAN; MORUS; SPAIN; SPECIES DIFFERENCE; TASTE;

ANTIOXIDANTS; DIET; ELLAGIC ACID; FOOD QUALITY; FRUIT; HUMANS; MORUS; OILS, VOLATILE; POLYPHENOLS; SPAIN; SPECIES SPECIFICITY; TASTE;

EID: 84888008067     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-013-0382-9     Document Type: Article

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