Characteristics and nutritional compositions of two jujube varieties cultivated in Korea-Reference-Cited by-同舟云学术

Characteristics and nutritional compositions of two jujube varieties cultivated in Korea

Published:2016-02 Issue:1 Volume:23 Page:127-130
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Sang Yoon,Yoon Bo-Ra,Kim Sung Soo

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.1.127

Reference12 articles.

1. Choi KS 1990 Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening. J Resour Develop 9 47 53

2. Okamura N Nohara T Yagi A Nishioka I 1981 Studies of dammarane-type saponin of Zizyphus fructus. Chem Pharm Bull 29 675 683 10.1248/cpb.29.676

3. Kou X Chen Q Li X Li M Kan C Chen B Zhang Y Xue Z 2015 Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food Chem 173 1037 1044 25466122 10.1016/j.foodchem.2014.10.110

4. Li J Ai L Hang F Ding S Liu Y 2014 Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction. Int J Biol Macromol 63 150 153 24211429 10.1016/j.ijbiomac.2013.10.043

5. Hong JY Nam HS Shin SR 2010 Changes on the antioxidant activities of extracts from the Ziziphus jujube Miller fruits during maturation. Korean J Food Preserv 17 712 719

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