| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543840 | Food Chemistry | 2005 | 5 Pages |
Abstract
The phenolic contents of pear juice samples obtained from seven different varieties were analyzed by HPLC. The results indicated that chlorogenic acid ranged from 73.1 to 249 mg/l, epicatechin from 11.9 to 81.3 mg/l, caffeic acid from 2.4 to 11.4 mg/l and p-coumaric acid from 0.0 and 3.0 mg/l.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dilek Tanrıöven, Aziz EkÅi,