A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities
Authors
Farida Kehal
Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine
Loucif Chemache
Laboratoire LNTA, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1
Makhlouf Chaalal
Laboratoire de Biochimie Appliquée, Facultédes Sciences de la Nature et de la Vie, Université de Bejaia
Meriem Benbraham
Laboratoire LNTA, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1
Esra Capanoglu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
Malika Barkat
Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine
Language: English
Page range: 15 - 30
Submitted on: Jan 24, 2021
Accepted on: May 20, 2021
Published on: Jun 26, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2021 Farida Kehal, Loucif Chemache, Makhlouf Chaalal, Meriem Benbraham, Esra Capanoglu, Malika Barkat, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.