Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Annie Fleuriet"'
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4390fec0d3a902d0ead8fea0f907369f
https://doi.org/10.1201/9781351072175-3
https://doi.org/10.1201/9781351072175-3
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53ba8890e045f97a998e6d66f46e4cde
https://doi.org/10.1201/9781351072175-4
https://doi.org/10.1201/9781351072175-4
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9369cd8b6878473059f0ec0152e0fe42
https://doi.org/10.1201/9781351072175-6
https://doi.org/10.1201/9781351072175-6
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::775542de39262820992b756182d75b1c
https://doi.org/10.1201/9781351072175-1
https://doi.org/10.1201/9781351072175-1
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df94e2655643ca3f5625d84507e430a
https://doi.org/10.1201/9781351072175-5
https://doi.org/10.1201/9781351072175-5
Publikováno v:
Fruit Phenolics ISBN: 9781351072175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e74ce2fa259468432525f96014d0dfd1
https://doi.org/10.1201/9781351072175-2
https://doi.org/10.1201/9781351072175-2
Publikováno v:
Biologia plantarum. 38:451-457
In date palm (Phoenix dactylifera L.) leaves, the main compounds of the phenolic pool were quercetin and isorhamnetin heterosides, (+)-catechin and (-)-epicatechin. Although previously observed only in date palm fruits, 5-caffeoylshikimic acid (dacty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::457ebb5dab4ab33048fb8585c1f5de3a
https://doi.org/10.1007/bf02896679
https://doi.org/10.1007/bf02896679
Publikováno v:
Acta Botanica Gallica. 143:493-500
Summary Phenolic compounds can be considered as important parameters of organoleptic (colour, taste, aroma) and nutritional qualities of food products of plant origin. Genetic, molecular, physiological and environmental factors play a decisive role i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba521873236aec731ba71a8067eb1f35
https://doi.org/10.1080/12538078.1996.10515346
https://doi.org/10.1080/12538078.1996.10515346
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:2375-2380
Polyphenol oxidases (PPOs) from five Prunus species fruits (peach, apricot, almond, plum, and cherry) have been partially purified by temperature-induced phase-partitioning in Triton X-114. The effect of pH on PPO activity with or without SDS shows t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::209765af994dc9d9263c0a167222e625
https://doi.org/10.1021/jf00057a011
https://doi.org/10.1021/jf00057a011