Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)

Molecules

Volumn 16, Issue 1, 2011, Pages 74-91

  Rop, Otakar ^a   Sochor, Jiri ^b,c   Jurikova, Tunde ^d   Zitka, Ondrej ^b   Skutkova, Helena ^e   Mlcek, Jiri ^a   Salas, Petr ^b   Krska, Boris ^b   Babula, Petr ^c   Adam, Vojtech ^b   Kramarova, Daniela ^a   Beklova, Miroslava ^c   Provaznik, Ivo ^e   Kizek, Rene ^b  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

^c UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

^d The Philosopher University in Nitra Geoinformatics and Regional Development   (Slovakia)

^e BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

Author keywords

Antioxidant activity; Ascorbic acid; High performance liquid chromatography; Medlar; Minerals; Nutrition; Phenolics; Spectrometry

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSIOLOGY; ROSACEAE; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PHENOLS; ROSACEAE; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 79251521523     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules16010074     Document Type: Article

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