Determination of Aroma and Protein Contents in Organic Lycium barbarum L. and Lycium chinense Miller Fruits in Different Ripening Periods
Author:
Funder
Çukurova Üniversitesi
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-022-00775-7.pdf
Reference30 articles.
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2. Altintas A, Kosar M, Kirimer N, Baser KHC, Demirci B (2006) Composition of the Essential Oils of Lycium barbarum and L. ruthenicum Fruits. Chem Nat Compd 42(1):24–25. https://doi.org/10.1007/s10600-006-0028-3
3. Amagase H, Farnsworth NR (2011) A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food Res Int 44:10702–11717. https://doi.org/10.1016/j.foodres.2011.03.027
4. Amagase H, Sun B, Borek C (2009) Lycium barbarum (Goji) Juice Improves in Vivo Antioxidant Biomarkers in Serum of Healthy Adults. Nutr Res 29:19–25. https://doi.org/10.1016/j.nutres.2008.11.005
5. Chen F, Su Y, Zhang F, Guo Y (2015) Low-temperature headspace-trap gas chromatography with mass spectrometry for the determination of trace volatile compounds from the fruit of Lycium barbarum L. J Sep Science 38(4):670–676. https://doi.org/10.1002/jssc.201400862
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