Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning-Reference-Cited by-同舟云学术

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Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

Published:2007 Issue:4 Volume:101 Page:1365-1371
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

DUAN X,JIANG Y,SU X,ZHANG Z,SHI J

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 169 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. Synergistic modulation of oxidative peel browning in postharvest litchi through ultrasound and salicylic acid coupling;Scientia Horticulturae;2024-10

2. Exogenous inoculation of Pediococcus pentosaceus SSC12 positively regulates anthocyanin biosynthesis to alleviate browning of postharvest litchi (Litchi chinensis Sonn.);LWT;2024-09

3. The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage;Applied Sciences;2024-07-31

4. Litchi postharvest physiology and handling;Crop Science;2024-06-09

5. Advancements in Litchi chinensis Peel Processing: A Scientific Review of Drying, Extraction, and Isolation of Its Bioactive Compounds;Foods;2024-05-09

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