Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays - Concepedia

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Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays

DOI Full Paper Access

12

Citations

24

References

2016

Year

Isabel Odriozola‐Serrano, Judit Puigpinós, Gemma Oms Oliu, Enrique Herrero, Olga Martı́n-Belloso

Food ChemistryMango JuicesPolyphenolicsFood Bioactive CompoundBiotechnologyAntioxidant ActivitySaccharomyces Cerevisiae GrowthFood PreservationFood SafetyOxidative StressHealth Sciences

References

	Year	Citations

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