Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications
Vitālijs Radenkovs, Tõnu Püssa, Karina Juhņeviča-Radenkova, Jorens Kviesis, Francisco J. Salar, Diego A. Moreno, I. Drudze
Topics & Concepts
ChemistryChlorogenic acidFood scienceAscorbic acidDPPHAntioxidantPhytochemicalMalusPolyphenolDehydroascorbic acidGlucosidePhenolsBotanyBiochemistryBiologyMedicinePathologyAlternative medicinePhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPhytochemistry and Biological Activities