Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ri...

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Detalles Bibliográficos
Autores principales: Al-Yafeai, Ahlam, Bellstedt, Peter, Böhm, Volker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209988/
https://www.ncbi.nlm.nih.gov/pubmed/30282929
http://dx.doi.org/10.3390/antiox7100134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209988/
https://www.ncbi.nlm.nih.gov/pubmed/30282929
http://dx.doi.org/10.3390/antiox7100134

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