Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe) - Pires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Alves, Maria José; Oliveira, M. Beatriz P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (Food chemistry, 2018)
Keywords: acids; Anti-Infective Agents - pharmacology; antibacterial properties; antibiotic resistance; antioxidant activity; antioxidants; Antioxidants - pharmacology; apples; beta-lactamase; bioactive compounds; Bioactive properties; Chemical composition; Enterococcus faecalis; epicatechin; Escherichia coli; fruits; Gram-negative bacteria; Gram-positive bacteria; Listeria monocytogenes; Malus; Malus domestica; Malus domestica Borkh; methicillin; Methicillin-Resistant Staphylococcus aureus; Morganella morganii; Nitriles; nutrients; Nutritional value; nutritive value; procyanidins; Staphylococcus aureus; sweetness; Bioactive properties; Malus domestica Borkh; Chemical composition; Nutritional value