Fate of Apple Peel Phenolics during Cool Storage-Reference-Cited by-同舟云学术

Fate of Apple Peel Phenolics during Cool Storage

Published:2001-04-12 Issue:5 Volume:49 Page:2283-2289
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Golding John B.¹,McGlasson W. Barry¹,Wyllie S. Grant¹,Leach David N.¹

Affiliation:

1. Center for Horticulture and Plant Sciences and Center for Biostructural and Biomolecular Research, University of Western Sydney, Hawkesbury, Richmond, New South Wales 2753, Australia and Centre for Phytochemistry, Southern Cross University, Lismore, New South Wales 2480, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0015266

Reference30 articles.

1. Macheix, J. J.; Fleuriet, A.; Billot, J.Fruit Phenolics. CRC Press: Boca Raton, FL, 1990.

2. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

3. Phenolic compounds and their changes in apples during maturation and cold storage

4. The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

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