Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars
- Author
- SIMIN FENG1 ; ZISHENG LUO1 2 ; YANBING ZHANG1 ; ZHOU ZHONG1 ; BAIYI LU1
[1] Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
[2] Agricultural Products Processing Technology Key Laboratory of Zhejiang Province, Zhejiang University, Hangzhou 310058, China - Source
Food chemistry. 2014, Vol 151, pp 452-458, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Phenolics Phytochemicals Phytosterols Sugarcane Triterpenoids
- Keyword (fr)
- Antioxydant Composé phytochimique Cultivar Origine végétale Phytostérol Phénoplaste Saccharum officinarum Sucre canne Teneur Terpénoïde Triterpène Angiospermae Gramineae Lipide Monocotyledones Spermatophyta
- Keyword (en)
- Antioxidant Phytochemical compound Cultivar Plant origin Phytosterol Phenoplasts Saccharum officinarum Cane sugar Content Terpenoid Triterpene Angiospermae Gramineae Lipids Monocotyledones Spermatophyta
- Keyword (es)
- Antioxidante Fitoquímico compuestos Cultivar Origen vegetal Fitosterol Fenoplasto Saccharum officinarum Azúcar caña Proporción Terpenoide Triterpeno Angiospermae Gramineae Lípido Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28376635
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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DOI
10.1016/j.foodchem.2013.11.057 
https://dx.doi.org/10.1016/j.foodchem.2013.11.057
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