Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
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DOI: 10.1016/j.foodchem.2016.08.108
Abstract: In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and… read more here.
Keywords: chicory varieties; antioxidant capacity; chicory; capacity bioaccessibility ... See more keywords