Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation
Tuânia Soares Carneiro, Maria da Conceição Prudêncio Dutra, Debóra Andrade Lima, A. J. de B. Araújo, Patrícia Beltrão Lessa Constant, Marcos dos Santos Lima
Topics & Concepts
ChemistryFood scienceCatechinGallic acidProanthocyanidinAntioxidantNaringeninPreservativePolyphenolFlavonoidBiochemistryEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life Management