Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness

• 主要な著者: Ahlam Al-Yafeai (著者), Peter Bellstedt (著者), Volker Böhm (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2018-10-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ri...