Physicochemical composition and antioxidant activity of three Spanish caper (Capparis spinosa L.) fruit cultivars in three stages of development

Author:

Grimalt M.,Hernández F.,Legua P.ORCID,Almansa M.S.,Amorós A.ORCID

Funder

Consellería de Educación, Investigación, Cultura y Deportes de la Generalitat Valenciana

Publisher

Elsevier BV

Subject

Horticulture

Reference41 articles.

1. Assessment of the antioxidant properties of the caper fruit (Capparis spinosa L.) from Bahrain;Allaith;JAAUBAS,2016

2. Physico-chemical and physiological changes during fruit development and on-tree ripening of two Spanish jujube cultivars (Ziziphus jujuba Mill.);Almansa;J. Sci. Food Agric.,2016

3. Capparis spinosa L.: a plant with high potential for development of functional foods and nutraceuticals/pharmaceuticals;Anwar;Int. J. Pharmacol.,2016

4. Chlorophyll in plants;AOAC,1990

5. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chem.,2001

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