| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538828 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠Phenolic compounds in strawberry were identified and quantified by HPLC-DAD-MSn. ⺠The phenolic composition in fruits of 27 strawberry cultivars were determined. ⺠The concentration of all phenolic compounds were affected by cultivar. ⺠Levels of anthocyanins and cinnamic acid derivatives were most affected by ripening. ⺠The anthocyanin profiles were nearly unaffected by ripening and growing conditions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kjersti Aaby, Sebastian Mazur, Arnfinn Nes, Grete Skrede,