Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia-Reference-Cited by-同舟云学术

Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia

Published:2014-10-06 Issue:41 Volume:62 Page:10181-10191
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Thompson-Witrick Katherine A.¹,Goodrich Katheryn M.¹,Neilson Andrew P.¹,Hurley E. Kenneth¹,Peck Gregory M.²,Stewart Amanda C.¹

Affiliation:

1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 360 Duck Pond Drive, Blacksburg, Virginia 24061, United States

2. Department of Horticulture, Alson H. Smith, Jr. Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, 595 Laurel Grove Road, Winchester, Virginia 22602, United States

Funder

Virginia Department of Agriculture and Consumer Services

Department of Food Science and Technology, Virginia Polytechnic Institute and State University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503379t

Reference49 articles.

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2. STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDER

3. Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

4. Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences

5. EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION

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