Konu "Antioxidant" için Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu listeleme
Toplam kayıt 2, listelenen: 1-2
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Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility
(Mdpi, 2016)Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different ... -
Tomato polyphenolics: Putative applications to health and disease
(Elsevier, 2018)Tomato and its products are valuable sources of polyphenols, including naringenin chalcone, rutin, quercetin, chlorogenic acid, caffeic acid, naringenin, kaempferol-3-rutinoside, p-coumaric acid, ferulic acid, and kaempferol, ...