Detailed Polyphenol and Tannin Composition and Its Variability in Tunisian Dates (Phoenix dactylifera L.) at Different Maturity Stages-Reference-Cited by-同舟云学术

Detailed Polyphenol and Tannin Composition and Its Variability in Tunisian Dates (Phoenix dactylifera L.) at Different Maturity Stages

Published:2013-03-18 Issue:13 Volume:61 Page:3252-3263
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hammouda Hédi¹²,Chérif Jamila Kalthoum²,Trabelsi-Ayadi Malika²,Baron Alain¹,Guyot Sylvain¹

Affiliation:

1. INRA, UR117 Recherches cidricoles et biotransformation des fruits et légumes, F-35650 Le Rheu, France

2. Laboratoire d’Application de la Chimie aux Ressources et Substances Naturelles et à l’Environnement (LACReSNE), Faculté des Sciences de Bizerte, Université de Carthage, 7021 Zarzouna-Bizerte, Tunisia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304614j

Reference35 articles.

1. Nutritional and Functional Properties of Dates: A Review

2. Date seeds: chemical composition and characteristic profiles of the lipid fraction

3. Liu, P.The marketing potential of date palm fruits in the european market. Food and Agriculture Organization (FAO), Rome, Italy; FAOSTAT, 2000; http://www.fao.org/es/esc/common/ecg/264/en/datemarket.pdf.

4. Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits

5. Compositional and functional characteristics of dates, syrups, and their by-products

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