Peach Polyphenols and Their Role in Changing the Color of Fruit,

Abstract

Investigation of the composition of polyphenols of some varieties of Crimean peaches differing in extent of darkening when processed. Darkening of peaches is related to some extent to oxidation of catechins, chlorogenic and caffeic acids and flavonol. (Author)

Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1971
Accession Number
AD0735158

Entities

People

  • A. L. Feldman
  • L. I. Kostinskaya

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Oxidation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Applied Combinatorial Optimization and Logic Circuit Design.
  • Aquatic Ecology
  • Nuclear Civil Defense.