Influence of Maturity on the Content of Phenolic Compounds ofAlium ursinum L.-Reference-Cited by-同舟云学术

Influence of Maturity on the Content of Phenolic Compounds ofAlium ursinum L.

Published:2016-08-01 Issue:1 Volume:41 Page:e13089
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Lachowicz Sabina¹,Kolniak-Ostek Joanna¹,Oszmiański Jan¹,Wiśniewski Rafał²

Affiliation:

1. Department of Fruit, Vegetable and Cereal Technology; Wroclaw University of Environmental and Life Sciences; 37 Chełmońskiego St. Wroclaw 51-630 Poland

2. Department of Technology and Plant Product Quality Assessment; University of Rzeszow; 4 Zelwerowicza St. Rzeszow 35-601 Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13089/fullpdf

Reference32 articles.

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2. The growth, flowering and chemical composition of leaves of three ecotypes of Allium ursinum L;BłażEwicz-Woźniak;Acta Agrobot.,2011

3. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae);Bozin;Food Chem.,2008

4. Phenolic acids - Their properties, occurrence in plant material, absorption and metabolic changes;Budryn;Bromatol. I Chem. Toksykologiczna,2006

5. Isoflavones, lignans and stilbenes - Origins, metabolism and potential importance to human health;Cassidy;J. Sci. Food Agric.,2000

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