Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS ^E .

Autor: Brito TBN; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., R S Lima L; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., B Santos MC; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., A Moreira RF; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Cameron LC; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil., C Fai AE; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Nutrition Institute, University of State of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., S L Ferreira M; Food and Nutrition Graduate Program (PPGAN), Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil. Electronic address: mariana.ferreira@unirio.br.

Publikováno v: Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 127882. Date of Electronic Publication: 2020 Aug 18.