‘Limoncella’ apple, an Italian apple cultivar: Phenolic and flavonoid contents and antioxidant activity-Reference-Cited by-同舟云学术

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‘Limoncella’ apple, an Italian apple cultivar: Phenolic and flavonoid contents and antioxidant activity

Published:2007 Issue:4 Volume:104 Page:1333-1337
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

DABROSCA B,PACIFICO S,CEFARELLI G,MASTELLONE C,FIORENTINO A

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 77 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars;Horticulturae;2024-08-15

2. The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production;Foods;2024-07-11

3. The Quality Characteristics and Antioxidant Properties of Jocheong Containing Apple Cheong with Added Apple Powder;Journal of the East Asian Society of Dietary Life;2024-06-30

4. Polyphenol-Rich Extract from ‘Limoncella’ Apple Variety Ameliorates Dinitrobenzene Sulfonic Acid-Induced Colitis and Linked Liver Damage;International Journal of Molecular Sciences;2024-03-11

5. Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products;International Journal of Food Science & Technology;2024-01-15

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