Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China-Reference-Cited by-同舟云学术

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Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China

Published:2013-02 Issue:3-4 Volume:136 Page:1169-1176
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ruifen,Zeng Qingshuai,Deng Yuanyuan,Zhang Mingwei,Wei Zhencheng,Zhang Yan,Tang Xiaojun

Funder

The National Basic Research Program of China

National Nature Science Foundation of China

Guangdong international cooperation

Major Science and Technology Special Projects of Guangdong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

2. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity;Chandrasekara;Journal of Agricultural and Food Chemistry,2010

3. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity;Dewanto;Journal of Agricultural and Food Chemistry,2002

4. Antioxidant activity of fresh apples;Eberhardt;Nature,2000

5. Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a French cider apple variety (Malus domestica var. Kermerrien);Guyot;Journal of Agricultural and Food Chemistry,1998

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