Phenolic compounds in different fruit parts of crab apple: Dihydrochalcones as promising quality markers of industrial apple pomace by-products-Reference-Cited by-同舟云学术

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Phenolic compounds in different fruit parts of crab apple: Dihydrochalcones as promising quality markers of industrial apple pomace by-products

Published:2015-11 Issue: Volume:74 Page:607-612
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Górnaś Paweł,Mišina Inga,Olšteine Anita,Krasnova Inta,Pugajeva Iveta,Lācis Gunārs,Siger Aleksander,Michalak Michał,Soliven Arianne,Segliņa Dalija

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference23 articles.

1. Unrefined, dried apple pomace as a potential food ingredient;Carson;J. Food Sci.,1994

2. Ueber das phloridzin (phlorrhizin);De Koninck;Ann. Pharm.,1835

3. Weitere Notiz über das Phloridzin;De Koninck;Ann. Pharm.,1835

4. Phenolic and antioxidant composition of by-products from the cider industry: apple pomace;Diñeiro García;Food Chem.,2009

5. Phlorizin: a review;Ehrenkranz;Diabetes/ Metab. Res. Rev.,2005

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