Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 33, 2013, Pages 7960-7968

  Palermo, Mariantonella ^a   Colla, Giuseppe ^b   Barbieri, Giancarlo ^a   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Cynara cardunculus L. scolymus (L.); field location; high resolution mass spectrometry; microwaving; mycorrhizal fungi; steaming

Indexed keywords

CYNARA CARDUNCULUS; HIGH RESOLUTION MASS SPECTROMETRY; MICROWAVING; MYCORRHIZAL FUNGUS; STEAMING;

BIOCHEMISTRY; MASS SPECTROMETRY; PLANTS (BOTANY);

METABOLITES;

ANTIOXIDANT; POLYPHENOL;

AGRICULTURAL INOCULATION; AGRICULTURE; ARTICHOKE; ARTICLE; CHEMISTRY; COOKING; EVALUATION STUDY; FUNGUS; METABOLISM; METABOLOME; METHODOLOGY; MICROBIOLOGY; MYCORRHIZA; PHYSIOLOGY; PLANT LEAF;

AGRICULTURAL INOCULANTS; AGRICULTURE; ANTIOXIDANTS; COOKING; CYNARA SCOLYMUS; FUNGI; METABOLOME; MYCORRHIZAE; PLANT LEAVES; POLYPHENOLS;

EID: 84883143162     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401468s     Document Type: Article

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