Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity

Phenolic acids (PAs) are molecules of vegetable origin with high antioxidant capacity (AOXC) attributed to their hydroxyl groups. Vegetable cells store PAs within vacuoles, and when disrupted through mastication or food processing, PAs can interact with other molecules like fibers, which alters thei...

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書目詳細資料
主要作者:	González-Aguilar, Gustavo A.
其他作者:	Domínguez Avila, J. Abraham, Alvarez-Parrilla, Emilio, Efigenia, Montalvo-Gonzalez, Monica A., Villegas Ochoa
格式:	Artículo
語言:	English
出版:	2018
主題:	mango phenollic acids interactions Spectrophotometry antioxidant capacity info:eu-repo/classification/cti/6
在線閱讀:	https://doi.org/10.1007/s11694-017-9714-z https://link.springer.com/article/10.1007/s11694-017-9714-z
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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