Nutrient compositions and functional constituents of 12 crabapple cultivars ( Malus Mill. species): Aptitudes for fresh consumption and processing
Author:
Affiliation:
1. College of Food Science and EngineeringNorthwest A & F University Yang Ling Shaanxi China
2. State Key Laboratory of Coordination Chemistry School of Chemistry and Chemical EngineeringNanjing University Nanjing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15341
Reference35 articles.
1. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage
2. Characterization of twenty pomegranate ( Punica granatum L.) cultivars grown in Spain: Aptitudes for fresh consumption and processing
3. Some nutritional and technological properties of wild plum (Prunus spp.) fruits in Turkey
4. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier
5. Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation
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1. Flower opening dynamics, pollen-ovule ratio, stigma receptivity and stigmatic pollen germination (in-vivo) in Chaenomeles speciosa (Sweet) Nakai;Scientific Reports;2024-03-26
2. Phytochemical compositions, health-promoting properties and food applications of crabapples: A review;Food Chemistry;2022-08
3. Nutrient compositions and functional constituents of 12 crabapple cultivars ( Malus Mill. species): Aptitudes for fresh consumption and processing;Journal of Food Processing and Preservation;2021-02-19
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