Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
Antioxidant capacity of the phenolic compounds depends on their chemical structures and interactions between them. Twenty binary combinations between four phenolic acids (gallic acid, coumaric acid, chlorogenic acid, caffeic acid) and four flavonoids (catechin, quercetin, epicatechin, and rutin) wer...
Gorde:
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| Beste egile batzuk: | , |
| Formatua: | Artículo |
| Hizkuntza: | en_US |
| Argitaratua: |
2020
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| Sarrera elektronikoa: | https://doi.org/10.1016/j.molstruc.2019.126967 https://www.sciencedirect.com/science/article/pii/S0022286019310580 |
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