Phenolic compounds and antioxidant activity in red- and in green-fleshed kiwifruits.
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DOI: 10.1016/j.foodres.2018.08.038
Abstract: Red-fleshed kiwifruits are receiving increasing attention because of their high phenolic contents. However, detailed information on their phenolic compounds and antioxidant capacities remains scarce. Here, six red-fleshed and six green-fleshed kiwifruits were investigated to determine… read more here.
Keywords: green fleshed; antioxidant capacities; fleshed kiwifruits; phenolic compounds ... See more keywords