Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction - Gullon, Beatriz; Pintado, Manuela E.; Pérez-Álvarez, José A.; Viuda-Martos, Manuel (Food control, 2016)
Keywords: Antibacterial; antibacterial properties; antibiotics; bacteria; Co-product; coproducts; ellagic acid; Escherichia coli; flavonoids; flour; food industry; high performance liquid chromatography; HPLC; juices; Listeria innocua; Listeria monocytogenes; minimum inhibitory concentration; Peel; phenolic compounds; Pomegranate; pomegranates; Pseudomonas aeruginosa; Punica granatum; Salmonella; Staphylococcus aureus; Peel; Co-product; Antibacterial; Pomegranate; HPLC