Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang-Reference-Cited by-同舟云学术

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Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang

Published:2021-12-26 Issue:1 Volume:87 Page:231-250
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Su Congyan¹²,Li Tian¹,Wang Yongqin¹,Ge Zhengkai¹,Xiao Jing³,Shi Xuewei¹^ORCID,Wang Bin¹^ORCID

Affiliation:

1. Food College Shihezi University Shihezi PR China

2. College of Food Science and Engineering Hainan University Haikou PR China

3. College of Information Science and Technology Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region PR China

Funder

National Natural Science Foundation of China

Xinjiang Production and Construction Corps

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16002

Reference66 articles.

1. The “Prunus mume Sieb. et Zucc” (Ume) is a Rich Natural Source of Novel Anti-Cancer Substance

2. Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties

3. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method

4. Postharvest Changes in Physicochemical Properties and Volatile Constituents of Apricot (Prunus armeniaca L.). Characterization of 28 Cultivars

5. Changes in physicochemical characteristics and volatile compounds of apricot (Prunus armeniaca L. cv. Bergeron) during storage and post-harvest maturation

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1. The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple;Microchemical Journal;2024-06

2. The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars;Foods;2024-04-14

3. Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels;Applied Fruit Science;2024-01-30

4. Comprehensive quality analyses of important apricot varieties produced in Türkiye;Journal of Food Composition and Analysis;2024-01

5. The nutritional composition of key apricot varieties cultivated in Türkiye with a focus on health-related compounds;International Journal of Agriculture Environment and Food Sciences;2023-12-29

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