Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity

The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model sy...

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Detalles Bibliográficos
Autores principales: Bermúdez-Oria, Alejandra, Bouchal, Yougourthane, Fernández-Prior, África, Vioque, Blanca, Fernández-Bolaños, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764297/
https://www.ncbi.nlm.nih.gov/pubmed/33321861
http://dx.doi.org/10.3390/molecules25245829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764297/
https://www.ncbi.nlm.nih.gov/pubmed/33321861
http://dx.doi.org/10.3390/molecules25245829

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