Phenolic Compounds and Chromatographic Profiles of Pear Skins (Pyrus spp.)-Reference-Cited by-同舟云学术

Phenolic Compounds and Chromatographic Profiles of Pear Skins (Pyrus spp.)

Published:2008-09-09 Issue:19 Volume:56 Page:9094-9101
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lin Long-Ze¹,Harnly James M.¹

Affiliation:

1. Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, 103000 Baltimore Avenue, Building 161, BARC-East, Beltsville, Maryland 20705-3000

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8013487

Reference24 articles.

1. An Overview of Analytical Chemistry of Phenolic Compounds in Foods

2. Distribution of Conjugated and Free Phenols in Fruits: Antioxidant Activity and Cultivar Variations

3. Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage

4. Chemical compositional characterization of eight pear cultivars grown in China

5. Analyses of Arbutin and Chlorogenic Acid, the Major Phenolic Constituents in Oriental Pear

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