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Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of 'Friar' plum fruit during flesh reddening at intermediate temperatures.

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第一作者： Rui,Wang

第一单位： College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, PR China.

作者： Rui,Wang ^[1] ; Limin,Wang ^[1] ; Shuzhi,Yuan ^[1] ; Qianqian,Li ^[1] ; Hanxu,Pan ^[1] ; Jiankang,Cao ^[2] ; Weibo,Jiang ^[1]

作者单位： College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, PR China. ^[1] College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghuadonglu Road, Beijing 100083, PR China. Electronic address: cjk@cau.edu.cn. ^[2]

关键词 Anthocyanins Antioxidant activity Cyanidin-3-O-glucoside Cyanidin-3-O-glucoside (PubChem CID: 441667)Cyanidin-3-O-rutinoside (PubChem CID: 441674)Flesh reddening Glucose (PubChem CID: 5793)Malic acid (PubChem CID: 525)Phenolics Plum fruit Protocatechuic acid (PubChem CID: 72)

主题词抗氧化剂(Antioxidants);水果(Fruit);温度(Temperature)

DOI 10.1016/j.foodchem.2018.01.169

PMID 29548451

发布时间 2018-12-02

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准确一般字义偏差语意偏离译文作用小提交