Comparative Study of Phenolic Compounds and Antioxidant Activity in Different Species of Cherries
- Author
- YUN LIU1 ; XINYAN LIU2 ; FEI ZHONG1 ; RONGRONG TIAN1 ; KAICHUN ZHANG3 ; XIAOMING ZHANG3 ; TIANHONG LI1
[1] Dept. of Pomology, College of Agronomy and Biotechnology China Agricultural Univ. /Key Laboratory of Stress Physiology and Molecular Biology for Tree Fruits of Beijing, Beijing 100193, China
[2] Supervision and Testing Center for Vegetable Quality Ministry of Agriculture, Beijing 100081, China
[3] Inst. of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China - Source
Journal of food science. 2011, Vol 76, Num 4 ; C633-C638 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- anthocyanin antioxidant activity cherry phenolic compound species
- Keyword (fr)
- Anthocyane Antioxydant Cerise Espèce Flavonoïde Phénols Fruit Pigment Polyphénol
- Keyword (en)
- Anthocyanin Antioxidant Cherry Species Flavonoid Phenols Fruit Pigments Polyphenol
- Keyword (es)
- Antocianina Antioxidante Cereza Especie Flavonoide Fenoles Fruto Pigmento Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24180737
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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