The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and a...

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Detalles Bibliográficos
Autores principales: Cristea, Elena, Ghendov-Mosanu, Aliona, Patras, Antoanela, Socaciu, Carmen, Pintea, Adela, Tudor, Cristina, Sturza, Rodica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270275/
https://www.ncbi.nlm.nih.gov/pubmed/34206313
http://dx.doi.org/10.3390/molecules26133786

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270275/
https://www.ncbi.nlm.nih.gov/pubmed/34206313
http://dx.doi.org/10.3390/molecules26133786

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