Processing-induced changes in total phenolics and procyanidins in clingstone peaches

Journal of the Science of Food and Agriculture

Volumn 83, Issue 1, 2003, Pages 56-63

  Asami, Danny K ^a   Hong, Yun Jeong ^a   Barrett, Diane M ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Freezing; HPLC; Peaches; Phenolics; Procyanidins; Thermal processing

Indexed keywords

FRUIT; PHENOLIC COMPOUND; SECONDARY METABOLITE;

PRUNUS PERSICA; THEOBROMA CACAO;

EID: 0037245379     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1275     Document Type: Article

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