Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears.
about
Enzymatic browning reactions in apple and apple products.Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods.Survival of Escherichia coli O157:H7 ATCC 43895 in a model apple juice medium with different concentrations of proline and caffeic acid.Simple phenol and phenolic compounds in food flavor.Impact of shelf life on content of primary and secondary metabolites in apple (Malus domestica Borkh.).Dried Pears: Phytochemicals and Potential Health Effects
P2860
Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears.
description
1974 nî lūn-bûn
@nan
1974年の論文
@ja
1974年学术文章
@wuu
1974年学术文章
@zh
1974年学术文章
@zh-cn
1974年学术文章
@zh-hans
1974年学术文章
@zh-my
1974年学术文章
@zh-sg
1974年學術文章
@yue
1974年學術文章
@zh-hant
name
Changes in catechins and hydro ...... velopment of apples and pears.
@en
Changes in catechins and hydro ...... velopment of apples and pears.
@nl
type
label
Changes in catechins and hydro ...... velopment of apples and pears.
@en
Changes in catechins and hydro ...... velopment of apples and pears.
@nl
prefLabel
Changes in catechins and hydro ...... velopment of apples and pears.
@en
Changes in catechins and hydro ...... velopment of apples and pears.
@nl
P356
P1476
Changes in catechins and hydro ...... velopment of apples and pears.
@en
P2093
P304
P356
10.1002/JSFA.2740250304
P407
P577
1974-03-01T00:00:00Z