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Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils Cover

Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Natalia Matłok,  Józef Gorzelany,  Tomasz Piechowiak,  Piotr Antos,  Miłosz Zardzewiały and  Maciej Balawejder  
Open Access
|Dec 2020

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DOI: https://doi.org/10.2478/aucft-2020-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 146 - 155
Submitted on: Jul 27, 2020
Accepted on: Sep 27, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
scots pine,
ozonation,
antioxidant activity,
polyphenols,
essential oils,
HS-SPME
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Natalia Matłok, Józef Gorzelany, Tomasz Piechowiak, Piotr Antos, Miłosz Zardzewiały, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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