Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Published 2013 View Full Article

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Title
Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process
Authors
Keywords
Iranian date palm fruit, Antioxidant activity, Reducing power, DPPH, Total phenolic content, Total anti oxidant capacity
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 3, Pages 1814-1819
Publisher
Springer Nature
Online
2013-10-12
DOI
10.1007/s13197-013-1177-6
References
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