Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities-Reference-Cited by-同舟云学术

Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities

Published:2006-09 Issue:7 Volume:39 Page:748-755
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Park Yong-Seo,Jung Soon-Teck,Kang Seong-Gook,Delgado-Licon Efren,Leticia Martinez Ayala Alma,Tapia Maria S.,Martín-Belloso Olga,Trakhtenberg Simon,Gorinstein Shela

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Structural features of pectins from fresh and sun-dried Japanese persimmon fruit;Asgar;Food Chemistry,2003

4. The role of dietary fiber in the prevention of lipid metabolism disorders;Bartnikowska,1999

5. Infarct size and magnesium: Insights into LIMIT-2 and ISIS-4 from experimental studies;Baxter;Lancet,1996

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