Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (ziziphus jujuba mill.)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 48, 2013, Pages 11840-11847

  Du, Li Juan ^a   Gao, Qing Han ^b   Ji, Xiao Long ^a   Ma, Yu Jie ^a   Xu, Fang Yi ^a   Wang, Min ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b NINGXIA MEDICAL UNIVERSITY   (China)

Author keywords

explosion puffing; flavonoids; fresh jujube; phenolic acids; sun drying

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; EFFECT OF EXPLOSIONS; FRESH JUJUBE; PHENOLIC ACIDS; RADICAL SCAVENGING ACTIVITY; SUN DRYING; TOTAL PHENOLIC CONTENT;

AGENTS; DRYING; EXPLOSIONS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ORGANIC ACIDS;

ANTIOXIDANT; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; FOOD HANDLING; FRUIT; METHODOLOGY; ZIZIPHUS;

ANTIOXIDANTS; FLAVONOIDS; FOOD HANDLING; FRUIT; HYDROXYBENZOATES; PLANT EXTRACTS; ZIZIPHUS;

EID: 84889773310     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401744c     Document Type: Conference Paper

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