Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts
This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and colour characteristics of dried blackcurrant pomaces (DBP) extracts. Extractions were carried out usi...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Elsevier
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96859/ https://www.sciencedirect.com/science/article/pii/S0023643821018867 |
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