Physicochemical quality and metabolomics comparison of the green food apple and conventional apple in China

Author:

Xu Lei,Wang Limin,Xu Zhenzhen,Zhang Xian,Zhang Zhihua,Qian Yongzhong

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Phenolic compounds of apple cultivars resistant or susceptible to Venturia inaequalis;Arici;Pharmaceutical Biology,2014

2. Dysfunctionality of the Xylem in Olea europaea L. Plants Associated with the Infection Process by Verticillium dahliae Kleb. Role of Phenolic Compounds in Plant Defense Mechanism;Báidez;Journal of Agricultural and Food Chemistry,2007

3. Organic and conventional foods: Differences in nutrients;Bernacchia;Italian Journal of Food Science,2016

4. Cardoso, P. C., Tomazini, A. P. B., Stringheta, P. C., Ribeiro, S. M. R., & Pinheiro-Sant’Ana, H. M. (2011). Vitamin C and carotenoids in organic and conventional fruits grown in Brazil. Food Chemistry, 126(2), 411–416. https://doi.org/https://doi.org/10.1016/j.foodchem.2010.10.109.

5. China Green Food Development Center. (2020). Annual Statistical Report on Green Food-2019. http://www.greenfood.org/ztzl/tjnb/lssp/ (last accessed 26 July 2020).

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