| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542014 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Phenolic compounds are present in fresh and dried figs in a considerable amount. ⺠Harvest time and cultivar could have an influence on final phenolics concentration. ⺠We compared 3 different analytical techniques. ⺠Dried figs have shown to be a great source of bioactive compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fernando Vallejo, J.G. MarÃn, Francisco A. Tomás-Barberán,