Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities-Reference-Cited by-同舟云学术

Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities

Published:2022-12 Issue: Volume:162 Page:112043
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhong Jiahui,Wang Yu,Li Chang,Yu Qiang,Xie Jianhua,Dong Ruihong,Xie Yujie,Li Bin,Tian Jinlong,Chen Yi

Funder

State Key Laboratory of Food Science and Technology

National Key Research and Development Program of China

Natural Science Foundation of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Optimization of extraction parameters of total phenolics from Annona crassiflora Mart. (Araticum) fruits using response surface methodology;Arruda;Food Analytical Methods,2017

5. arbuscular mycorrhizal fungi trigger transcriptional expression of flavonoid and chlorogenic acid biosynthetic pathways genes in tomato against tomato mosaic virus;Aseel;Scientific Reports,2019

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