Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods-Reference-Cited by-同舟云学术

Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

Published:2000-04-25 Issue:5 Volume:48 Page:1746-1751
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arts Ilja C. W.¹,van de Putte Betty¹,Hollman Peter C. H.¹

Affiliation:

1. State Institute for Quality Control of Agricultural Products (RIKILT), Wageningen, The Netherlands, and Department of Chronic Diseases Epidemiology, National Institute of Public Health and the Environment (RIVM), Bilthoven, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000025h

Reference39 articles.

1. Influence of Cultivar, Maturity Stage, and Storage Conditions on Phenolic Composition and Enzymic Browning of Pear Fruits

2. Berger, W. G.; Herrmann, K. Catechine und deren Abbauprodukte in Weintrauben, Trestern, Essigweinen und daraus hergestellten Essigen. I. Qualitativer Nachweis und quantitative Bestimmung der Catechine (Catechins and their degradation products in grapes, husks, vinegar wine, and vinegar. I. Qualitative identification and quantitative determination of catechins).Z.Lebensm.Unters.Forsch.1971,146, 266−274.

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