Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
Gülay Özkan, Manolya E. Oner, Dilara Tas, Tuba Esatbeyoglu, Esra Çapanoğlu
Topics & Concepts
ChemistryFood scienceChlorogenic acidDPPHEriobotryaFlavonoidAntioxidantDigestion (alchemy)Antioxidant capacityJaponicaBotanyBiochemistryChromatographyBiologyPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation StudiesBotanical Research and Applications