Phytochemical profile and antioxidant activity of caper berries ( Capparis spinosa L.): Evaluation of the influence of the fermentation process

Published 2018 View Full Article

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Title
Phytochemical profile and antioxidant activity of caper berries ( Capparis spinosa L.): Evaluation of the influence of the fermentation process
Authors
Keywords
Antioxidant, Phenolic content, Epicatechin, Caper berries, Fermentation
Journal
FOOD CHEMISTRY
Volume 250, Issue -, Pages 54-59
Publisher
Elsevier BV
Online
2018-01-03
DOI
10.1016/j.foodchem.2018.01.010

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