Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness
Maturity stage affects the bioactive compounds as well as the antioxidant capacity in the fruit. This study was designed to identify and quantify carotenoids, as well as to evaluate vitamin E, vitamin C, antioxidant capacity and total phenolic compounds of Rosa rugosa hips at different degrees of ri...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-10-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2076-3921/7/10/134 |