LC‐DAD‐ESI‐MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries
Özge Aksay, Serkan Selli, Haşim Kelebek
Topics & Concepts
QuercetinChemistryKaempferolFermentationFood scienceSugarFlavonoidBerryCapparis spinosaAntioxidantBotanyBiologyBiochemistryPhytochemistry and Biological ActivitiesPhytochemical and Pharmacological StudiesNatural product bioactivities and synthesis