Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in 'Honeycrisp' apple flesh

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1013-1018

  Zhang, Yanzi ^a,b   Li, Pengmin ^b   Cheng, Lailiang ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b Department of Molecular Biology and Genetics   (United States)

Author keywords

Amino acids; Apple flesh; Fruit development; Honeycrsip; Organic acids; Phenolic compounds; Sugar alcohols; Sugars

Indexed keywords

4 AMINOBUTYRIC ACID; AMINO ACID; ASPARAGINE; ASPARTIC ACID; CARBOHYDRATE; CARBOXYLIC ACID; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; FRUCTOSE; GLUTAMIC ACID; MALIC ACID; PHENOL DERIVATIVE; PROCYANIDIN; PROLINE; SORBITOL; SUCROSE; SUGAR ALCOHOL; THREONINE;

APPLE; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); FRUIT DEVELOPMENT; FRUIT GROWTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METABOLITE; NONHUMAN; SYNTHESIS;

MALUS X DOMESTICA;

EID: 77954953902     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.053     Document Type: Article

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