Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy
Quinatzin Yadira Zafra‐Rojas, Blanca Edelia González-Martínez, Nelly del Socorro Cruz‐Cansino, Manuel López-Cabanillas Lomelí, Ángela Suárez‐Jacobo, Alicia Cervantes‐Elizarrarás, Esther Ramírez‐Moreno
Topics & Concepts
ChemistryABTSFood scienceChlorogenic acidKaempferolAntioxidantCaffeic acidLuteolinHydrolysisPhenolic acidApigeninDPPHBiochemistryFlavonoidPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsLight effects on plants