Antioxidant capacities of fruit extracts of five mulberry genotypes with different assays and principle components analysis

International Journal of Food Properties

Volumn 14, Issue 1, 2011, Pages 1-8

  Wang, Ran Juh ^a,b   Hu, Miao Lin ^b  

^a FISHERIES RESEARCH INSTITUTE   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Fruit; Genotype; Mulberry; Principal component analysis

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT; ANTIOXIDANT CAPACITY; FERRIC REDUCING ANTIOXIDANT POWER; FRUIT EXTRACTS; GENOTYPE; INTERACTION TERM; MATURITY STAGES; MULBERRY; OXYGEN RADICAL; PRINCIPAL COMPONENTS; PRINCIPLE COMPONENTS ANALYSIS; TOTAL PHENOLIC CONTENT; TWO-WAY ANOVA;

ASSAYS; FRUIT JUICES; FRUITS; OXYGEN; PHENOLS;

PRINCIPAL COMPONENT ANALYSIS;

MORUS (ANGIOSPERM);

EID: 78650655232     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903580900     Document Type: Article

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