Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
The aim of the present work was to evaluate some phytochemical compounds in fresh, frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash, titrable acidity, total chlorophylls, total carotenoids, total phenols, total flavonoids, total anthocyanins, as well as carbohy...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2021
|
| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/18919 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|