Quality components of sea buckthorn (Hippophaë rhamnoides) varieties

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1692-1699

  Tiitinen, Katja M ^a   Hakala, Mari A ^a   Kallio, Heikki P ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Color; Hippopha rhamnoides; Organic acids; Pulp oil; Sensory quality; Sugars; Varieties; Vitamin C

Indexed keywords

ACID; ASCORBIC ACID; FRUCTOSE; GLUCOSE; MALIC ACID; OIL; QUINIC ACID;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; COLOR; FLAVOR; HIPPOPHAE RHAMNOIDES; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; SEASON; SOLID; VARIETAS;

ADULT; BEVERAGES; CARBOHYDRATES; CARBOXYLIC ACIDS; FEMALE; FRUIT; HIPPOPHAE; HUMANS; MALE; MIDDLE AGED; ODORS; TASTE;

HIPPOPHAE RHAMNOIDES; RHAMNACEAE;

EID: 14644404917     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0484125     Document Type: Article

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