Chemical properties in fruits of mulberry species from the Xinjiang province of China

Food Chemistry

Volumn 174, Issue , 2015, Pages 460-466

  Jiang, Yan ^a   Nie, Wen Jing ^a  

^a XINJIANG UNIVERSITY   (China)

Author keywords

Amino acids; Fatty acids; Fruits; Mulberry species; Organic acids

Indexed keywords

AMINO ACIDS; ANTHOCYANINS; CHEMICAL ANALYSIS; CHLORINE COMPOUNDS; FATTY ACIDS; FRUITS; ORGANIC ACIDS; PLANTS (BOTANY);

2 ,6-DICHLOROINDOPHENOL; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITION ANALYSIS; COLORIMETRIC METHODS; DIFFERENTIAL METHODS; ESSENTIAL AMINO ACIDS; MULBERRY SPECIES; PHENYL ISOTHIOCYANATE;

ASCORBIC ACID;

2,6 DICHLOROPHENOLINDOPHENOL; ALUMINUM CHLORIDE; AMINO ACID; ANTHOCYANIN; ASCORBIC ACID; FLAVONOID; PHENYL ISOTHIOCYANATE; PLANT MEDICINAL PRODUCT; ESSENTIAL FATTY ACID; IRON; PLANT EXTRACT;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; CHINA; COLORIMETRY; FRUIT; MORUS; MORUS ALBA; MORUS ALBA VAR. TATARICA; MORUS NIGRA; MULBERRY; NONHUMAN; NUTRIENT; PH; TITRIMETRY; CHEMISTRY;

MORUS (PLANT);

ANTHOCYANINS; ASCORBIC ACID; CHINA; FATTY ACIDS, ESSENTIAL; FLAVONOIDS; FRUIT; IRON; MORUS; PLANT EXTRACTS;

EID: 84912571769     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.083     Document Type: Article

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