Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch
Author:
Funder
Wroclaw Medical University
KNOW
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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3. Determination of nonanthocyanin phenolic compounds using high-resolution mass spectrometry (UHPLC-Orbitrap-MS/MS) and impact of storage conditions in a beverage made from strawberry by fermentation;Álvarez-Fernández;Journal of Agricultural and Food Chemistry,2016
4. Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and antioxidant activity;Álvarez-Fernández;Journal of Agricultural and Food Chemistry,2015
5. Changes in phenol content during strawberry (Fragaria × ananassa, cv. Chandler) callus culture;Arnaldos;Physiologia Plantarum,2001
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