Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds.
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DOI: 10.1016/j.foodchem.2021.129802
Abstract: This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 μmol TE/g dw stones), which… read more here.
Keywords: cornus mas; volatile compounds; bioactive volatile; cornelian cherry ... See more keywords