The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits-Reference-Cited by-同舟云学术

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

Published:2013-03-28 Issue:14 Volume:61 Page:3351-3363
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gao Qing-Han¹,Wu Chun-Sen²,Wang Min¹

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, People’s Republic of China

2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, 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/jf4007032

Reference71 articles.

1. Effects of Water-Soluble Carbohydrate Concentrate from Chinese Jujube on Different Intestinal and Fecal Indices

2. Characterization of Nucleosides and Nucleobases in Fruits of Ziziphus jujuba by UPLC-DAD-MS

3. FAO. Jujube; http://www.fao.org/docrep/007/ae017e/ae017e12.htm, 1993.

4. Nutritional composition of five cultivars of chinese jujube

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