Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices
出版年份 2013 全文链接
标题
Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices
作者
关键词
<em class=EmphasisTypeItalic >Punica granatum</em> L., Pomegranate juices, Phenolic compounds, Hydrolyzable tannins, Lignans, Antioxidant capacity
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 237, Issue 2, Pages 209-221
出版商
Springer Nature
发表日期
2013-04-17
DOI
10.1007/s00217-013-1981-2
参考文献
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