Differences in chemical composition and antioxidant capacity among different genotypes of autumn olive (Elaeagnus umbellate Thunb.)

Food Technology and Biotechnology

Volumn 45, Issue 4, 2007, Pages 402-409

  Wang, Shiow Y ^a   Fordham, Ingrid M ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antioxidant capacity; Antioxidant enzyme activity; Autumn olive; Fruit quality

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT ENZYME ACTIVITY; AUTUMN OLIVE; DEHYDROASCORBATE REDUCTASE; FREE RADICAL SCAVENGING ACTIVITY; FRUIT QUALITY; GLUTATHIONE PEROXIDASE; MONODEHYDROASCORBATE REDUCTASE;

ENZYME ACTIVITY; FRUITS; GEMS; ORGANIC ACIDS; OXYGEN; PEPTIDES; PLANTS (BOTANY);

ANTIOXIDANTS;

ELAEAGNUS; ELAEAGNUS UMBELLATA;

EID: 40749109857     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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