Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

  1. Espin, S.
  2. Gonzalez-Manzano, S.
  3. Taco, V.
  4. Poveda, C.
  5. Ayuda-Durán, B.
  6. Gonzalez-Paramas, A.M.
  7. Santos-Buelga, C.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2016

Volume: 194

Pages: 1073-1080

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.07.131 GOOGLE SCHOLAR
Data source: Scopus