Article ISI SCOPUS
FOOD CHEMISTRY  (2017)

Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress

Orqueda, M.E., Rivas, M., Zampini, I.C., Alberto, M.R., Torres, S., Cuello, S., Sayago, J., Thomas-Valdes, S., Jiménez-Aspee, F., Schmeda-Hirschmann, G., Isla, M.I.

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Título según WOS: Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress
Título según SCOPUS: Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress
Título de la Revista: FOOD CHEMISTRY
Volumen: 216
Editorial: Elsevier
Fecha de publicación: 2017
Página de inicio: 70
Página final: 79
Idioma: English
DOI:

10.1016/j.foodchem.2016.08.015
Notas: ISI, SCOPUS