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Rubio-Cabetas M.j.Corresponding AuthorGarcía M.á.s.Author

Publicaciones > Article

Study of phenolic compounds and antioxidant capacity of spanish almonds

Publicated to:Foods. 10 (10): - 2021-10-01 10(10), doi: Foods 2021, 10, 2334. https://doi.org/10.3390/foods10102334

Gracia B.M.; Reig D.L.; Rubio-Cabetas M.j.; García M.á.s.;

Affiliations

CITA - Gobierno de Aragón - Author

CITA Univ Zaragoza, Inst Agroalimentario Aragon IA2, Calle Miguel Servet 177, Zaragoza 50013, Spain - Author

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Area Labs Anal & Asistencia Tecnol, Avda Montanana 930, Zaragoza 50059, Spain - Author

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Hortofruticultura, Avda Montanana 930, Zaragoza 50059, Spain - Author

Gobierno Aragon, Ctr Transferencia Agroalimentaria CTA, Unidad Cultivos Lenosos, Montanana 930, Zaragoza 50059, Spain - Author

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Abstract

Keywords: almond; antioxidant capacity; flavonoids; high performance liquid chromatography; polyphenols; proanthocyanidins; Almendro; Almond; Antioxidant capacity; Cromatografía; Flavonoids; High performance liquid chromatography; Polyphenols; Proanthocyanidins; Quality

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Health Professions (Miscellaneous)
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	5.561	0.726	-			-			10.500
Rank	34/142	7/59
Q	Q1	Q1	-	-	-	-	C	-
D	D3	D2	-
T	T1	T1
P	P76	P12
Index ERIC	-
Index Emergin	-
Index AHCI	-