Composition and Content of Flavonol Glycosides in Green Beans and Their Fate during Processing-Reference-Cited by-同舟云学术

Composition and Content of Flavonol Glycosides in Green Beans and Their Fate during Processing

Published:1998-11-25 Issue:12 Volume:46 Page:4898-4903
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Price K. R.¹,Colquhoun I. J.¹,Barnes K. A.¹,Rhodes M. J. C.¹

Affiliation:

1. Biochemistry Department and Food Biophysics Department, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom, and Ministry of Agriculture, Fisheries and Food, CSL Food Science Laboratory, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980687v

Reference22 articles.

1. Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence

2. Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery

3. Flavonol triglycosides containing galactose in tea

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