Quantitative Changes in Date Polyphenols and Their Relation to Browning
- 1 January 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (1) , 80-84
- https://doi.org/10.1111/j.1365-2621.1965.tb00267.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- 3-0-Caffeoylshikimic acid (dactylifric acid) and its isomers, a new class of enzymic browning substratesBiochemical and Biophysical Research Communications, 1964
- Studies on Domestic Dates. III. Effect of Temperature on Some Chemical Changes Associated with Deterioration a,bJournal of Food Science, 1961
- Studies on Domestic Dates. II. Some Chemical Changes Associated with Deteriorationa,bJournal of Food Science, 1961
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959
- The Flavonoid Glycosides of Dahlia variabilis. IV. 3-Glucosido-5-arabinosidocyanidin from the Variety "Dandy".Acta Chemica Scandinavica, 1956