Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple ( Dovyalis caffra L.) fruit-Reference-Cited by-同舟云学术

Effect of alcoholic and acetous fermentations on the phenolic acids of Kei‐apple ( Dovyalis caffra L.) fruit

Published:2021-01-20 Issue:10 Volume:101 Page:4315-4320
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Minnaar Phillip¹^ORCID,Jolly Neil¹,Beukes Louisa²,Benito Santiago³

Affiliation:

1. Post‐Harvest and Agro‐Processing Technologies (PHATs), Agricultural Research Council Stellenbosch South Africa

2. Institute for Wine Biotechnology & Department of Viticulture and Oenology Stellenbosch University Matieland South Africa

3. Department of Chemistry and Food Technology Universidad Politécnica de Madrid, UPM, Polytechnic University of Madrid, Ciudad Universitaria S/N Madrid Spain

Funder

Agricultural Research Council

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11071

Reference39 articles.

1. INTEGRATING THE INDIGENOUS KEI APPLE (DOVYALIS CAFFRA) INTO A LOCAL PERMACULTURE VEGETABLE HOME ECO-GARDENING SYSTEM AMONG RESOURCE-POOR HOUSEHOLDS IN A SEMI-ARID ENVIRONMENT OF SOUTH AFRICA

2. De BeerT Polyphenols ascorbate and antioxidant capacity of the Kei‐apple (Dovyalis caffra). (Thesis). Potchefstroom: North‐West University South Africa(2006).

3. Polyphenol Composition and Antioxidant Activity of Kei-Apple (Dovyalis caffra) Juice

4. Physical and Chemical Characterization of Dovyalis Fruits

5. Flavonoids and Other Plant Phenols in the Diet: Their Significance as Antioxidants

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