Journal Article

·2025

Assessment of phenolic, volatile profiles and in vitro digestibility of different pine cone decoctions

Kübra Özkan YTU , Hatice Beki̇roğlu YTU , Nur Çebi YTU , Hatice Tigli-Kaytanlioglu , Hüseyin Fakir , Osman Sağdıç YTU

Journal of Food Measurement & Characterization

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Decoction Protocatechuic acid Antioxidant Quercetin Kaempferol Gallic acid Caffeic acid Catechin Chemistry Food science

Subject Areas

Phytochemicals and Antioxidant Activities ·Biochemistry ·Health Sciences
Nuts composition and effects ·Nutrition and Dietetics ·Health Sciences
Essential Oils and Antimicrobial Activity ·Food Science ·Life Sciences