Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.

Cuyo-Jallasi FN, Yucra-Condori HR, Hubinger MD, Rodríguez-Díaz JC

Open source

DOI: 10.1155/ijfo/7032985
Published: 2026
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/7032985,
  title = {Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.},
  author = {Cuyo-Jallasi FN and Yucra-Condori HR and Hubinger MD and Rodríguez-Díaz JC},
  year = {2026},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/7032985},
  url = {https://doi.org/10.1155/ijfo/7032985}
}

RIS

TY  - JOUR
TI  - Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.
AU  - Cuyo-Jallasi FN
AU  - Yucra-Condori HR
AU  - Hubinger MD
AU  - Rodríguez-Díaz JC
PY  - 2026
JO  - International journal of food science
DO  - 10.1155/ijfo/7032985
UR  - https://doi.org/10.1155/ijfo/7032985
ER  -

APA

FN, C., HR, Y., MD, H., & JC, R. (2026). Revaluation of Granadilla (Passiflora ligularis): Analysis of Phenolic Compounds and Their Antioxidant Activity.. International journal of food science. https://doi.org/10.1155/ijfo/7032985

Source records

pubmed · retrieved 2026-11-10T08:36:35.244Z
europe-pmc · retrieved 2026-11-10T08:36:35.263Z
doaj · retrieved 2026-11-10T08:36:35.245Z