Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

This study aims to give an unprecedented contribution on the chemical composition and bioactivities of the most produced and appreciated Portuguese fig variety (“Pingo de Mel”) with the view of expanding the knowledge on its potentialities. An advanced characterization of its peel and pulp parts was...

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Detalhes bibliográficos
Autor principal: Palmeira, Luís (author)
Outros Autores: Pereira, Carla (author), Dias, Maria Inês (author), Abreu, Rui M.V. (author), Corrêa, Rúbia C.G. (author), Pires, Tânia C.S. (author), Alves, Maria José (author), Barros, Lillian (author), Ferreira, Isabel C.F.R. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Antibacterial potential
Antioxidant capacity
Cell-based antioxidant methods
Ficus carica L.
Industrial by-product
Peel
Phenolic composition
Pulp
Texto completo:http://hdl.handle.net/10198/10637
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10637

Texto Completo

http://hdl.handle.net/10198/10637

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