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Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, COCOA, FiberAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusComprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS
ArticleAbstract: Avocado seed and seed coat are important by-products from avocado industrialization, with importantPalabras claves:ASE, Avocado seed, Avocado seed coat, green solvent, HPLC-DAD-ESI-QTOF-MS, PolyphenolsAutores:Borrás-Linares I., Jorge G. Figueroa, Lozano-Sánchez J., Segura-Carretero A.Fuentes:googlescopus