| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539136 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The phenolics of Chinese toon were extracted and analysed. ⺠Gallic acid derivatives and quercetin-3-O-rhamnoside were the main phenolics. ⺠The contents of total phenolics increased and then decreased with storage prolonged. ⺠Tannins as the main substrates of browning enzymes displayed the same regulation. ⺠The ideal temperature to store Chinese toon was at 0 °C.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ying Yang, Jun Wang, Zhi-en Xing, Yun-qing Dai, Min Chen,