Analysis of polyphenolic compounds in purple cauliflower reveals the antioxidant potential of its by-products

Food Chemistry 2026

View at publisher

Authors: Jacinta Collado-González, María Carmen Piñero, Ginés Otálora, Francisco M. del Amor, Aneta Wojdyło

DOI: 10.1016/j.foodchem.2026.148636

Cited by: 2

References: 39

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Postharvest Quality and Shelf Life Management Genomics phytochemicals and oxidative stress

References 39