Phytochemical Composition and Antioxidant Stability of Fortified Yellow Passion Fruit (Passiflora edulis)-Reference-Cited by-同舟云学术

Phytochemical Composition and Antioxidant Stability of Fortified Yellow Passion Fruit (Passiflora edulis)

Published:2003-01-15 Issue:4 Volume:51 Page:935-941
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Talcott Stephen T.¹,Percival Susan S.¹,Pittet-Moore Jennifer¹,Celoria Charity¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020769q

Reference34 articles.

1. Morton, J. Passionfruit. InFruits of warm climates; Dowling, C. F., Jr., Ed.; J.F. Morton: Miami, FL (distributed by Creative Resource Systems, Inc. Winterville, NC), 1987; pp 320−328.

2. Ascorbic acid in exotic fruits: a liquid chromatographic investigation

3. Quantitation of vitamin C content in herbal juice using direct titration

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