| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398054 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Characterization of a natural extract for use as a food additive. ⺠Phenolics of the extract were identified and quantified using HPLC-DAD-ESI-TOF(MS). ⺠Flavonoids and phenolic acids are the main compounds in the natural extract. ⺠Natural extract exhibited remarkable antioxidant activity. ⺠Natural extract could replace synthetic additives in food industry.
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Authors
Letricia Barbosa-Pereira, Inmaculada Angulo, Perfecto Paseiro-Losada, José Manuel Cruz,