Enhancing antioxidant capacity and reducing decay of Chinese bayberries by essential oils

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 14, 2012, Pages 3769-3775

  Jin, Peng ^a   Wu, Xin ^a   Xu, Feng ^a   Wang, Xiaoli ^a   Wang, Jing ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant capacity; Chinese bayberries; decay; essential oil

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT CAPACITY; ANTIOXIDANT ENZYME; CHINESE BAYBERRIES; CINNAMALDEHYDE; DECAY; FLAVONOID CONTENT; PERILLALDEHYDE; POSTHARVEST; REDUCING POWER; SCAVENGING CAPACITY; SUPEROXIDES;

ALDEHYDES; DECAY (ORGANIC); FRUITS; OXYGEN; PHENOLS;

ESSENTIAL OILS;

ANTIOXIDANT; CARVACROL; ESSENTIAL OIL; FLAVONOID; TERPENE;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD PRESERVATION; FRUIT; METHODOLOGY; MYRICACEAE;

ANTIOXIDANTS; FLAVONOIDS; FOOD PRESERVATION; FRUIT; MONOTERPENES; MYRICA; OILS, VOLATILE;

BERBERIDACEAE;

EID: 84859621894     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300151n     Document Type: Article

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