Changes in Phenolic Compounds and Antioxidant Activity during Development of 'Qiangcuili' and 'Cuihongli' Fruit.

Zhang, Huifen; Pu, Jing; Tang, Yan; Wang, Miao; Tian, Kun; Wang, Yongqing; Luo, Xian; Deng, Qunxian

Zhang, Huifen; Pu, Jing; Tang, Yan; Wang, Miao; Tian, Kun; Wang, Yongqing; Luo, Xian; Deng, Qunxian.

Afiliación

Zhang H; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Pu J; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Tang Y; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Wang M; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Tian K; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Wang Y; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Luo X; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Deng Q; College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

Foods ; 11(20)2022 Oct 13.

Article en En | MEDLINE | ID: mdl-37430947

Palabras clave

antioxidant capacity; gene expression; phenolic substances; plum

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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