Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength - Concepedia

Concepedia

Publication | Closed Access

Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength

27

Citations

32

References

2022

Year

Oscar Y. Barrón‐García, Eduardo Morales‐Sánchez, Ángela Jiménez, Marilena Antunes‐Ricardo, Iván Luzardo‐Ocampo, Eva González‐Jasso, Marcela Gaytán‐Martínez

Food Research International

Food ChemistryPhytochemicalAntioxidant CapacityPolyphenolicsOxidative StressOhmic Heating

References

	Year	Citations

Page 1