Comparison of Phenolic Content and Antioxidant Capacity of Bear Garlic (Allium ursinum L.) in Different Maturity Stages

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Lachowicz, Sabina ^a   Kolniak Ostek, Joanna ^a   Oszmiański, Jan ^a   Wiśniewski, Rafał ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b UNIVERSITY OF RZESZÓW   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

PLANTS (BOTANY); WASTE MANAGEMENT;

ANTIOXIDANT CAPACITY; NUTRITIONAL SUPPLEMENTS; PHARMACEUTICAL INDUSTRY; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; POLYPHENOL CONTENT; SUSTAINABLE PRODUCTION; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 84978496330     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12921     Document Type: Article

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