Reddish Coloration of Chinese Quince (Pseudocydonia sinensis) Procyanidins during Heat Treatment and Effect on Antioxidant and Antiinfluenza Viral Activities-Reference-Cited by-同舟云学术

Reddish Coloration of Chinese Quince (Pseudocydonia sinensis) Procyanidins during Heat Treatment and Effect on Antioxidant and Antiinfluenza Viral Activities

Published:2007-01-20 Issue:4 Volume:55 Page:1221-1226
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hamauzu Yasunori¹,Kume Chihiro¹,Yasui Hisako¹,Fujita Tomoyuki¹

Affiliation:

1. Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061836%2B

Reference15 articles.

1. Suzuki, H.Encyclopedia of Traditional Oriental Drugs; Ishiyaku: Tokyo, Japan, 1994; p 400 (in Japanese).

2. Phenolic Profile, Antioxidant Property, and Anti-influenza Viral Activity of Chinese Quince (Pseudocydonia sinensis Schneid.), Quince (Cydonia oblonga Mill.), and Apple (Malus domestica Mill.) Fruits

3. Antioxidant and Antiulcerative Properties of Phenolics from Chinese Quince, Quince, and Apple Fruits

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