Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract
Manel Masmoudi, Imène Ammar, Hager Ghribi, Hamadi Attia
Topics & Concepts
ChemistryDPPHFood scienceScavengingQuinic acidIngredientAntioxidantCatechinFunctional foodExtraction (chemistry)PolyphenolOrganic chemistryPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls