Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method - Concepedia

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Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

137

Citations

48

References

2012

Year

Ángel Calín‐Sánchez, Adam Figiel, Francisca Hernández, P. Melgarejo, Krzysztof Lech, Ángel A. Carbonell‐Barrachina

Food and Bioprocess Technology

Food ChemistryBotanyTanninChemical CompositionPunica Granatum L.PhytochemicalAntioxidant Capacity

References

	Year	Citations

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