<i>In situ</i> antioxidant and antimicrobial activities of naturally occurring caffeic acid, <i>p</i>‐coumaric acid and rutin, using food systems
Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and oliv...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Englisch |
| Veröffentlicht: |
2013
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| Online-Zugang: | https://doi.org/10.1002/jsfa.6156 https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.6156 |
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