Characterization of Phenolics in Rejected Kiwifruit and Their Antioxidant Potential

Zhu, C, Chou, O, Lee, FY et al. (4 more authors) (2021) Characterization of Phenolics in Rejected Kiwifruit and Their Antioxidant Potential. Processes, 9 (5). 781. ISSN 2227-9717

Abstract

Metadata

Authors/Creators:
  • Zhu, C
  • Chou, O
  • Lee, FY
  • Wang, Z
  • Barrow, CJ
  • Dunshea, FR
  • Suleria, HAR
Copyright, Publisher and Additional Information: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Keywords: rejected kiwifruit; food waste; phenolic compounds; polyphenols; antioxidant potential; LC-ESI-QTOF-MS/MS
Dates:
  • Published: May 2021
  • Accepted: 27 April 2021
  • Published (online): 28 April 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Jun 2021 15:00
Last Modified: 02 Jun 2021 15:00
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/pr9050781

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