Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars-Reference-Cited by-同舟云学术

Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars

Published:2019-07 Issue:4 Volume:5 Page:137-144
ISSN:2468-0141
Container-title:Horticultural Plant Journal
language:en
Short-container-title:Horticultural Plant Journal

Author:

Liu Hui,Jiang Weibo,Cao Jiankang,Li Yucai

Funder

Doctoral Program of Higher Education

Publisher

Elsevier BV

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Renewable Energy, Sustainability and the Environment,Ecology,Ecology, Evolution, Behavior and Systematics

Reference43 articles.

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3. High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated;Arranz;J Agr Food Chem,2009

4. Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: a study on the Spanish diet;Arranz;Mol Nutr Food Res,2010

5. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: a study in wheat flour and wheat bran and cereals of the diet;Arranz;J Cereal Sci,2010

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