Enzymatic preparation and antioxidant activity of the phloridzin oxidation product-Reference-Cited by-同舟云学术

Enzymatic preparation and antioxidant activity of the phloridzin oxidation product

Published:2017-11-30 Issue:2 Volume:42 Page:e12475
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Liu Benguo¹²^ORCID,Liu Jiangwei¹²,Zhang Chunling¹,Liu Jiechao¹,Jiao Zhonggao¹^ORCID

Affiliation:

1. Henan Provincial Key Laboratory of Fruit and Cucurbit Biology; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences; Zhengzhou 450009 China

2. School of Food Science; Henan Institute of Science and Technology; Xinxiang 453003 China

Funder

National Natural Science Foundation of China

Henan Provincial Key Laboratory of Fruit and Cucurbit Biology

Agricultural Science and Technology Innovation Program (ASTIP)

Henan Research Program of Foundation and Advanced Technology

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12475/fullpdf

Reference19 articles.

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3. Carotenoids and tocopherols in yellow and red raspberries;Carvalho;Food Chemistry,2013

4. Phytochemical profiles and antioxidant activity of different varieties of Adinandra tea (Adinandra Jack);Chen;Journal of Agricultural and Food Chemistry,2015

5. Enzymatic synthesis and physicochemical characterization of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple;Guyot;Innovative Food Science & Emerging Technologies,2007

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