Determination of color, antioxidant activity, and phenolic profile of different fruit tissue of spanish verde doncella apple cultivar

International Journal of Food Properties

Volumn 17, Issue 10, 2014, Pages 2298-2311

  Krawitzky, M ^a,b   Arias, E ^a   Peiro, J M ^a,c   Negueruela, A I ^a   Val, J ^b   Oria, R ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b CSIC   (Spain)

^c Laboratorio Agroalimentario   (Spain)

Author keywords

'Verde Doncella'; Antioxidant activity; FRAP; HPLC DAD; Phenolic compounds; Spectrophotometric methods

Indexed keywords

FRUITS; PHENOLS;

'VERDE DONCELLA; ANTI-OXIDANT ACTIVITIES; FRAP; HPLC-DAD; PHENOLIC COMPOUNDS; SPECTRO-PHOTOMETRIC METHOD;

FLAVONOIDS;

EID: 84904488912     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.792829     Document Type: Article

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