Quality assessment of 178 cultivars of plum regarding phenolic, anthocyanin and sugar content
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- 作者：Samira Sahamishirazia ; samira.sahami@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Jens Moehringb ; jens.Moehring@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Wilhelm Claupeina ; claupein@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Simone Graeff-Hoenningera ; simone.graeff@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Plum ; Phenolic content ; Anthocyanin ; HPLC ; Total sugar content
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：694-701
- 全文大小：652 K
文摘
- 5">
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5">Screening phenolic and anthocyanin content of plum cultivars for breeding purposes.
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Significant impact of cultivar on content of phenolic and anthocyanin compounds.
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5">Significant impact of year and environmental conditions on total phenolic content.
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The highest amount of phenolics, anthocyanins and sugars in “Hohenheim breeds 4894”.