ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice
Gallic acid (PubChem CID:370); flovone (PubChem CID: 10680); vanillic acid (PubChem CID: 8468); rutin (PubChem CID: 5280805); naringin (PubChem CID: 442428); p- coumaric acid (PubChem CID: 637542); o- coumaric acid (PubChem CID: 637540); quercetin (PubChem CD: 5280459); alizarin (PubChem CD: 6293).
Institutions
- Tekirdağ Namık Kemal University (TR)
- Turku Centre for Computer Science (FI)
- Iğdır Üniversitesi (TR)
- Istanbul Technical University (TR)
- University of Agriculture Faisalabad (PK)
- Nakhchivan State University (AZ)
- Persian Gulf University (IR)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-12-12
- DOI
- https://doi.org/10.1016/j.fochx.2025.103406
- Primary Topic
- Microbial Inactivation Methods
- Type
- article
- Field-Weighted Citation Impact
- 0.00