Nutritional quality of fruits: impact of processing on phenolic compounds | Composés des fruits d'intérêt nutritionnel: impact des procédés de transformation sur les polyphénols
2011
Mehinagic, E. | Bourles, E. | Jourjon, F., Ecole supérieure d'agriculture d'Angers, Angers Cedex (France). Groupe ESA
Polyphenols are the most abundant natural antioxidants in our diet. They are mainly provided by fruits and vegetables, tea, coffee and wine. Fruit content and composition in polyphenols may vary depending on different internal and external factors (genetic, soil and climate, fruit physiology, crop management, transformations). This paper aims to present these sources of variability by focusing on transformation impacts.
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