Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars-Reference-Cited by-同舟云学术

Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars

Published:2015-10 Issue:2 Volume:63 Page:1042-1048
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Liu Hui,Cao Jiankang,Jiang Weibo

Funder

National Basic Research Program

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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5. Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits;Bengoechea;Journal of Agricultural and Food Chemistry,1997

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