(Q59385691)

English

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller)

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title

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller) (English)

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1 reference

1 reference

3,5-dicaffeoylquinic acid

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inferred from

reverse claim

kaempferol-7-O-neohesperidoside

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cryptochlorogenic acid

1 reference

1 reference

1 reference

1 reference

Cydonia oblonga

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Branca Maria Silva

1

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Paula B. Andrade

object named as

Paula Branquinho Andrade

series ordinal

2

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author name string

Ana Cla�dia Gon�alves

series ordinal

3

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Rosa Maria Seabra

series ordinal

4

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Maria Beatriz Oliveira

series ordinal

5

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Margarida Alice Ferreira

series ordinal

6

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publication date

1 March 2004

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published in

European Food Research and Technology

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volume

218

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page(s)

385-389

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issue

4

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exact match

https://scigraph.springernature.com/pub.10.1007/s00217-003-0845-6

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Identifiers

DOI

10.1007/S00217-003-0845-6

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(Q59385691)

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller)

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