Phenolic compounds and their role in oxidative processes in fruits

Author:

Robards Kevin,Prenzler Paul D,Tucker Greg,Swatsitang Prasan,Glover William

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference308 articles.

1. Inhibition of superficial scald in apples by wounding—changes in lipids and phenolics;Abdallah;Postharvest Biology and Technology,1997

2. Identification and determination of phenolic constituents in natural beverages and plant extract by means of a coulometric array system;Achilli;Journal of Chromatography,1993

3. Composition and inheritance of flavonoids in citrus fruit;Albach;Phytochemistry,1969

4. Phenolic composition and browning susceptibility of various apple and pear cultivars at maturity;Amiot;Acta Horticulturae,1993

5. Amiot, M. J., Fleuriet, A., Cheynier, V., & Nicolas, J. (1997). Phenolic compounds and oxidative mechanisms in fruit and vegetables. In: Phytochemistry of fruit and vegetables, pp. 51–85. F. A. Tomás-Barberán, & R. J. Robins, (Eds.), Oxford Science.

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