Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-022-04062-3.pdf
Reference52 articles.
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3. Vásquez-Villanueva R, Marina ML, García MC (2015) Revalorization of a peach (Prunus persica (L.) Batsch) byproduct: extraction and characterization of ACE-inhibitory peptides from peach stones. J Funct Foods 18:137–146. https://doi.org/10.1016/j.jff.2015.06.056
4. Wu H, Shi J, Xue S, Kakuda Y, Wang D, Jiang Y, Ye X, Li Y, Subramanian J (2011) Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties. LWT Food Sci Technol 44:2032–2039. https://doi.org/10.1016/j.lwt.2011.05.012
5. Stanojević M, Trifković J, Fotirić Akšić M, Rakonjac V, Nikolić D, Šegan S, Milojković-Opsenica D (2015) Sugar profile of kernels as a marker of origin and ripening time of peach (Prunus persicae L.). Plant Foods Hum Nutr 70:433–440. https://doi.org/10.1007/s11130-015-0515-4
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1. A Comprehensive Review on Exploring the Nutraceutical Potential and Industrial Applications of Peach Waste;Food Reviews International;2024-06-20
2. Peach ( Prunus persica (L.) Batsch );Nutraceuticals from Fruit and Vegetable Waste;2024-05-02
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