UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity

Documenti analoghi

• Unlocking bioactive potential of peppermint seeds: fatty acids, phenolics, antioxidant and cytotoxic activity of supercritical CO 2 extracts
  di: Sonja Veljović, et al.
  Pubblicazione: (2025)
• Enhancing sweet cherry quality: magnesium and potassium applications increase bioactive compounds and antioxidant activity
  di: Marlene Santos, et al.
  Pubblicazione: (2025)
• Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits
  di: María del Carmen Razola‐Díaz, et al.
  Pubblicazione: (2024)
• Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley
  di: Yanan Liu, et al.
  Pubblicazione: (2024)
• Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods
  di: Moeka Yamauchi, et al.
  Pubblicazione: (2025)