Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MSE.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10209
Abstract: BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content (TPC)… read more here.
Keywords: high resolution; mse; effects cooking; breadfruit ... See more keywords