Phenolic compounds in edible species of the Anacardiaceae family – a review-Reference-Cited by-同舟云学术

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Phenolic compounds in edible species of the Anacardiaceae family – a review

Published:2015 Issue:89 Volume:5 Page:73301-73314
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Schulze-Kaysers N.¹²³⁴,Feuereisen M. M.¹²³⁴,Schieber A.¹²³⁴

Affiliation:

1. University of Bonn

2. Department of Nutritional and Food Sciences – Chair of Food Technology and Food Biotechnology

3. D-53117 Bonn

4. Germany

Abstract

Members of the Anacardiaceae (cashew family) are of economic importance and contain a diverse range of phenolic compounds.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA11746A

Reference160 articles.

1. Current approaches and challenges for the metabolite profiling of complex natural extracts

2. The pharmaceutical industry and natural products: historical status and new trends

3. Anthocyanins and other flavonoids

4. Flavonoids and their glycosides, including anthocyanins

5. Flavonoids and their glycosides, including anthocyanins

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