Antioxidants in processed fruit, essential oil, and seed oils of feijoa
The degradation of nutraceutical properties during processing of the fruits of feijoa (Acca sellowiana), and the characterization of seed oils, and volatile compounds were evaluated. In feijoa fruit dehydrated by a standard convective air process, the total phenols and total flavonoids declined 42%,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2021-01-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Subjects: | |
| Online Access: | https://www.notulaebotanicae.ro/index.php/nbha/article/view/11988 |