Open AccessTHE CONTENT OF PHENOLIC COMPOUNDS AND THE ANTIOXIDANT ACTIVITY OF SOME TYPES OF NUTS CONSUMED IN FOOD
Author(s) -
Анна Викторовна Борисова,
Н. В. Макарова,
Elvina Khusainovna Khamtova
Publication year - 2022
Publication title -
himiâ rastitelʹnogo syrʹâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.2
H-Index - 6
eISSN - 1029-5151
pISSN - 1029-5143
DOI - 10.14258/jcprm.2022029660
Subject(s) - gallic acid , chemistry , dpph , food science , dry matter , antioxidant , macadamia nut , botany , organic chemistry , biology