Antioxidant activity and phenolic compounds in the edible parts of early and late italian artichoke (Cynara scolymus L.) varieties
- Author
- CURADI, M1 ; PICCIARELLI, P1 ; LORENZI, R2 ; GRAIFENBERG, A1 ; CECCARELLI, N2
[1] Dipartimento di Biologia delle Piante Agrarie, University of Pisa, Via Mariscoglio 34, 56124 Pisa, Italy
[2] Dipartimento di Scienze Botaniche, Università di Pisa, Via L. Ghini 5, 56126 Pisa, Italy - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 2005, Vol 17, Num 1, pp 33-44, 12 p ; ref : 1 p.3/4
- ISSN
- 1120-1770
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Author keyword
- DPPH GC/MS TPC antioxidant activity artichoke heads chlorogenic acid
- Keyword (fr)
- Acide phénolique Antioxydant Artichaut Chlorogénique acide Chromatographie phase gazeuse Cynara scolymus Phénols Tête Variété Angiospermae Compositae Dicotyledones Légume Spermatophyta
- Keyword (en)
- Phenolic acid Antioxidant Artichoke Chlorogenic acid Gas chromatography Cynara scolymus Phenols Head Variety Angiospermae Compositae Dicotyledones Vegetables Spermatophyta
- Keyword (es)
- Acido fenólico Antioxidante Alcachofa Cromatografía fase gaseosa Cynara scolymus Fenoles Cabeza Variedad Angiospermae Compositae Dicotyledones Hortalizas Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16660260
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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