SCOPUS 정보 검색 플랫폼

Volumn 5, Issue 11, 2014, Pages 2989-2995

Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

(5) Carocho, Márcio a,b Barreira, João C M a,c Bento, Albino a Morales, Patricia b Ferreira, Isabel C F R a

a INSTITUTO POLITÉCNICO DE BRAGANÇA (Portugal)

b UNIVERSIDAD COMPLUTENSE DE MADRID (Spain)

c UNIVERSITY OF PORTO (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; DISCRIMINANT ANALYSIS; FRUITS; PLANT EXTRACTS;

ANTI-OXIDANT ACTIVITIES; ANTIMICROBIAL POTENCY; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; BENEFICIAL EFFECTS; DRIED FLOWERS; LINEAR DISCRIMINANT ANALYSIS; STORAGE TIME;

ANTIOXIDANTS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

CHEMISTRY; FAGACEAE; FLOWER; FOOD HANDLING; PROCEDURES;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; FAGACEAE; FLOWERS; FOOD HANDLING; PLANT EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84908126871 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00552j Document Type: Article

Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.