Antioxidative activity and amygdalin content of water extract of Mei fruit (Prunus mume Seibu. et Zucc) and its processed products

Taiwanese Journal of Agricultural Chemistry and Food Science

Volumn 45, Issue 1, 2007, Pages 46-53

  Lin, Shin Bong ^a   Wu, Ching An ^a   Tsai, Meei Ju ^a   Yang, Hsiao Tsu ^a   Chen, Ru Yin ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

Amygdalin; Primary granulocyte; Prunus munie Mei (Japanese apricot) processed products; Reactive oxygen scavenging capacity; Total polyphenols; Ultraweak chemiluninescence

Indexed keywords

PRUNUS; PRUNUS ARMENIACA; PRUNUS MUME;

EID: 34948865779     PISSN: 16052471     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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