4.7 Article

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. Rojo Brillante' and Triumph' co-products

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Selected chemical compounds in firm and mellow persimmon fruit before and after the drying process

Mateja Senica et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Chemistry, Applied

Wheat bran particle size influence on phytochemical extractability and antioxidant properties

Lauren Renee Brewer et al.

FOOD CHEMISTRY (2014)

Article Agricultural Engineering

Polyphenolic and basic chemical composition of black chokeberry industrial by-products

Michal Sojka et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Agriculture, Multidisciplinary

Antioxidant Potential of Rat Plasma by Administration of Freeze-Dried Jaboticaba Peel (Myrciaria jaboticaba Vell Berg)

Alice V. Leite et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

The Physicochemical Properties and the Antioxidant Activities of Persimmon Peel Powders with Different Particle Sizes

In-Wook Hwang et al.

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2011)

Article Food Science & Technology

Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan)

X. N. Chen et al.

JOURNAL OF FOOD SCIENCE (2008)

Article Chemistry, Applied

Raw Millefiori honey is packed full of antioxidants

M Blasa et al.

FOOD CHEMISTRY (2006)