Publication | Closed Access

Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties

Food ChemistryPhenolic CompoundsPolyphenolicsMedicineAntioxidant ActivityDifferent PartsPhytochemicalPhytochemistryPharmacologyChromatographyOxidative Stress