Organic Acid, Phenolic Compound and Antioxidant Contents of Fresh and Dried Fruits of Pear (Pyrus Communis L.) Cultivars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-022-00760-0.pdf
Reference50 articles.
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2. AOAC (1999) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Arlington
3. Benvenuti S, Pellati F, Melegari MA, Bertelli D (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Food Science 69(3):FCT164–FCT169. https://doi.org/10.1111/j.1365-2621.2004.tb13352.x
4. Bevilacqua AE, Califano AN (1989) Determination of organic acids in dairy products by high performance liquid chromatography. J Food Science 54:1076–1079. https://doi.org/10.1111/j.1365-2621.1989.tb07948.x
5. Bhandari B (2015) Handbook of industrial drying. CRC Press, Boca Raton https://doi.org/10.1080/07373937.2014.983704. ISBN 978-1-4665-9665‑8.
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