Monomeric phenolics in different parts of high-acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf): a promising source of antioxidants for application in nutraceuticals
Author:
Affiliation:
1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center; Guangzhou 510640 China
Funder
Guangzhou Science and Technology Program key projects
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13731/fullpdf
Reference25 articles.
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2. Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel;Bi;Food Chemistry,2014
3. High-performance liquid chromatography with diode-array detection for the determination of phenolic compounds in peel and pulp from different apple varieties;Escarpa;Journal of Chromatography A,1998
4. Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups;Figas;Food Chemistry,2015
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