Phenolic compounds in Ecuadorian fruits

Keywords

fruit crops; fruits; phenolic compounds; phenolic content; antioxidants; flavonoids; chemical composition; analytical methods; ecuador

Published in

Acta Universitatis Agriculturae Sueciae
2009, number: 2009:54
Publisher: Department of Food Science, Swedish University of Agricultural Sciences

SLU Authors

• Vasco, Catalina

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• ISBN: 978-91-576-7401-2

Permanent link to this page (URI)

https://res.slu.se/id/publ/26218