Comparison of Antioxidative Activities of Fuji Apples Parts according to Production Region
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525040966215.pdf
Reference28 articles.
1. Effects of CuEDTA and FeEDTA Foliar Spray on Antioxidant Activities of Apple
2. Comparison of Antioxidant Activities of Various Meat Broths Served with Oriental Noodles
3. Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace
4. Complexation of Apple Antioxidants: Chlorogenic Acid, Quercetin and Rutin by β-Cyclodextrin (β-CD)
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3. Quality Characteristics and Antioxidant Activity of Unheated Apple Jams Prepared with Apple Cheong and Apple Powder;Journal of the East Asian Society of Dietary Life;2023-04-30
4. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines;Foods;2022-09-30
5. Investigation of Residual Organochlorine Pesticides in Apple and Pear Orchard Soil and Fruit;Korean Journal of Environmental Agriculture;2019-06-30
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