Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit
Om Prakash, Revathy Baskaran, A. S. Chauhan, V. B. Kudachikar
Topics & Concepts
Food scienceChemistryChlorogenic acidPomaceSugarCatechinPhenolsPolyphenolArbutinChromatographyBiochemistryAntioxidantPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsBotanical Research and Applications