| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602041 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Phenolic and flavonoid contents in litchi pulp had significant varietal difference. ⺠Phenolics and flavonoids existed mainly in free form in litchi pulp. ⺠Six phenolic compounds were detected in litchi pulp by HPLC. ⺠Some litchi cultivars (Feizixiao and Nuomici) showed potent antioxidant activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ruifen Zhang, Qingshuai Zeng, Yuanyuan Deng, Mingwei Zhang, Zhencheng Wei, Yan Zhang, Xiaojun Tang,