Nutritional characterization of apple as a function of genotype-Reference-Cited by-同舟云学术

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Nutritional characterization of apple as a function of genotype

Published:2018-05-09 Issue:7 Volume:55 Page:2729-2738
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kumar Pushpendra,Sethi Shruti,Sharma R. R.,Singh Surender,Saha Supradip,Sharma V. K.,Verma M. K.,Sharma Shashi Kumar

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3195-x/fulltext.html

Reference32 articles.

1. Alberti A, Zielinski AAF, Couto M, Judacewski P, Mafra LI, Nogueira A (2017) Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J Food Sci Technol 54:1511–1518

2. Apak R, Guclu K, Ozyurek M, Karademir SE (2004) Novel total antioxidants capacity index for dietary polyphenol and vitamins C and E using their cupric ion reducing capability in the presence of neocuprine: CUPRAC method. J Agric Food Chem 52:7970–7981

3. Ayaz FA, Kadioglu A (1997) Changes in phenolic acid contents of Diospyros lotus L. during fruit development. J Agric Food Chem 45:2539–2541

4. Beyer M, Hahn R, Peschel S, Harz M, Knoche B (2002) Analyzing fruit shape in sweet cherry (Prunus avium L.). Sci Hortic 96:139–150

5. Bondonno NP, Bondonno CP, Ward NC, Hodgson JM, Croft KD (2017) The cardiovascular health benefits of apples: whole fruit vs. isolated Compounds. Trends Food Sci Technol 69:243–256

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