Determination of Free Inositols and Other Low Molecular Weight Carbohydrates in Vegetables
Author:
Affiliation:
1. Instituto de Química Orgánica General (C.S.I.C.), C/Juan de la Cierva, 3 28006 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1045552
Reference42 articles.
1. Effect of Postharvest Storage and Processing on the Antioxidant Constituents (Flavonoids and Vitamin C) of Fresh-Cut Spinach
2. Variation in the content of the main guaianolides and sugars in Cichorium intybus var. “Rosso di Chioggia” selections during cultivation
3. Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)
4. Variation in the content of glucosinolates, hydroxycinnamic acids, carotenoids, total antioxidant capacity and low-molecular-weight carbohydrates inBrassica vegetables
5. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole
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