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Article(3)
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Food Chemistry(1)
International Journal of Food Sciences and Nutrition(1)
Journal of Agricultural and Food Chemistry(1)
Phenolic compounds in rosaceae fruits from Ecuador
ArticleAbstract: RP-HPLC-DAD was used to study the content of phenolic compounds in four Ecuadorian fruits (strawberrPalabras claves:Andean blackberry, Capulf cherry, ECUADOR, PHENOLIC COMPOUNDS, Plum, Rosaceae, strawberryAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A., Riihinen K.Fuentes:scopusPhysical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)
ArticleAbstract: Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied fPalabras claves:Antioxidants, PHENOLIC COMPOUNDS, solanaceae, SOLANUM BETACEUM CAV., TAMARILLO, tree tomatoAutores:Avila J., Catalina Vasco, Jenny Avila Vélez, Jenny Ruales, Kamal-Eldin A., Svanberg U.Fuentes:googlescopusTotal phenolic compounds and antioxidant capacities of major fruits from Ecuador
ArticleAbstract: Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antPalabras claves:Antioxidant capacity, ECUADOR, fruits, Phenolic compounds content, spectrophotometryAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A.Fuentes:scopus