Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peel-Reference-Cited by-同舟云学术

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Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peel

Published:2011-12 Issue:6 Volume:20 Page:1539-1545
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Ki Hoon,Cho Jeong-Yong,Lee Hyoung Jae,Park Keun Young,Ma Young-Kyu,Lee Sang-Hyun,Cho Jeong An,Kim Wol-Soo,Park Keun-Hyung,Moon Jae-Hak

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-011-0213-4.pdf

Reference33 articles.

1. Cui T, Nakamura K, Ma L, Li JZ, Kayahara H. Analyses of arbutin and chlorogenic acid, the major phenolic constituents in Oriental pears. J. Agr. Food Chem. 53: 3882–3887 (2005)

2. Chen JL, Wang ZF, We JH, Wang Q, Hu XS. Chemical compositional characterization of eight pear cultivars grown in China. Food Chem. 104: 268–275 (2007)

3. Galvis-Sánchez AC, Gil-Izquierdo A, Gil MI. Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity. J. Sci. Food Agr. 83: 995–1003 (2003)

4. Ferreira D, Guyot S, Marnet N, Delgadill I, Renard CM, Coimbra MA. Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sundrying. J. Agr. Food. Chem. 50: 4537–4544 (2002)

5. Tanrioven D, Eksi A. Phenolic compounds in pear juice from different cultivars. Food Chem. 93: 89–93 (2005)

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