Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

Food Control

Volumn 59, Issue , 2016, Pages 94-98

  Gullon, Beatriz ^a   Pintado, Manuela E ^a   Pérez Álvarez, José A ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antibacterial; Co product; HPLC; Peel; Pomegranate

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; LYTHRACEAE; PSEUDOMONAS AERUGINOSA; PUNICA GRANATUM; SALMONELLA; SALMONELLA SP.; STAPHYLOCOCCUS AUREUS;

EID: 84929589780     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.05.025     Document Type: Article

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