Chemical compositional characterization of some apple cultivars

Author:

Wu Jihong,Gao Haiyan,Zhao Lei,Liao Xiaojun,Chen Fang,Wang Zhenfu,Hu Xiaosong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Changes in phenolic acid contents of Diospyros lotus L. during fruit development;Ayaz;Journal of Agricultural and Food Chemistry,1997

2. Phenolic composition and browning susceptibility of various apple cultivars at maturity;Amiot;Journal of Food Science,1992

3. Changes in sugars, acids and amino acids during ripening and storage of apples (cv. Glockenapfel);Ackerman;Journal of Agricultural and Food Chemistry,1992

4. Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruites;Bengoechea;Journal of Agricultural and Food Chemistry,1997

5. An investigation of the application and conditions of analyses of HPLC methods for determining sugars and organic acids in fruits;Dolenc;Research reports of Biotechnical Faculty, University of Ljubljana.,1997

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