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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.77 no.11, 2012년, pp.C1218 - C1225
Gao, Qing‐Han (Authors are with College of Food Science and Engineering, Northwest A &) , Wu, Chun‐Sen (F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E‐) , Yu, Jin‐Gang (mail: wangmin20050606@163.com).) , Wang, Min (Authors are with College of Food Science and Engineering, Northwest A &) , Ma, Yu‐Jie (F Univ., YangLing, Shaanxi 712100, PR China. Direct inquiries to author Wang (E‐) , Li, Cui‐Li (mail: wangmin20050606@163.com).)
Abstract: Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh ...
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