Antioxidant properties of durian fruit as influenced by ripening-Reference-Cited by-同舟云学术

Antioxidant properties of durian fruit as influenced by ripening

Published:2008-12 Issue:10 Volume:41 Page:2118-2125
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Arancibia-Avila Patricia,Toledo Fernando,Park Yong-Seo,Jung Soon-Teck,Kang Seong-Gook,Heo Buk Gu,Lee Sang-Hyun,Sajewicz Mietek,Kowalska Teresa,Gorinstein Shela

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit;Cheng;Journal of the American Society of Horticultural Science,1991

5. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet;Chun;Journal of the Science of Food and Agriculture,2005

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