Identification and quantification of major polyphenols in apple pomace-Reference-Cited by-同舟云学术

Identification and quantification of major polyphenols in apple pomace

Published:1997-06 Issue:2 Volume:59 Page:187-194
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lu Yinrong,Foo L.Yeap

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Dietary carcinogens and anticarcinogens;Ames;Science,1983

2. Phenolic compounds and their changes in apples during maturation and cold storage;Burda;J. Agric. Food Chem.,1990

3. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning;CoSeteng;J. Food Sci.,1987

4. Flavonoid glycosides of Spartan apple peel;Dick;J. Agric. Food Chem.,1987

5. Methods for examination of flavonoids in fruits: application to flavonol glycosides and aglycones of apples, pears and strawberries;Duggan;J. Assoc. Off. Anal. Chem.,1969

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