| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538869 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠OMW exhibited comparable antioxidant activity to the ascorbic acid. ⺠OMW showed a higher iron(II) chelating activity than EDTA. ⺠Microfiltrated OMW higher antioxidant capacity than the corresponding phenolic extract. ⺠OMW storage increased its extractable phenolic content and its antioxidant activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Abdelilah El-Abbassi, Hajar Kiai, Abdellatif Hafidi,