Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation-Reference-Cited by-同舟云学术

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Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation

Published:2015-04 Issue: Volume:173 Page:718-724
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Jianhua,Li Haoxia,Xi Wanpeng,An Wei,Niu Linlin,Cao Youlong,Wang Huafang,Wang Yajun,Yin Yue

Funder

National High Technology Research and Development

Natural Science Foundation of China

Natural Science Foundation of Ningxia Autonomous Region of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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

2. Lycium barbarum (goji) juice improves in vivo antioxidant biomarkers in serum of healthy adults;Amagase;Nutrition Research,2009

3. Determination of organic acids in foods by high-performance liquid chromatography;Ashoor;Journal of Chromatography,1982

4. Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme;Basson;Food Chemistry,2010

5. Manipulating the taste-related composition of strawberry fruits (Fragaria×ananassa) from different cultivars using deficit irrigation;Bordonaba;Food Chemistry,2010

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