Comparison of Flavonoids, Phenolic Acids, and Antioxidant Activity of Explosion-Puffed and Sun-Dried Jujubes (Ziziphus jujuba Mill.)
Author:
Affiliation:
1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People’s Republic of China
2. School of Public Health, Ningxia Medical University, Yinchuan, Ningxia 750004, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401744c
Reference61 articles.
1. Nutritional composition of five cultivars of chinese jujube
2. Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.)
3. Ziziphus jujuba
4. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China
5. Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds
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