Changes in polyphenols of sapota fruit (Achras zapota L.) during maturation
- 1 November 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (11), 651-653
- https://doi.org/10.1002/jsfa.2740201105
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Leucoanthocyanidins of Sapola FruitJournal of Food Science, 1967
- Changes in tannins in ripening fruitsPhytochemistry, 1963
- Polyphenolic substances of arecanut I. Chromatographic analysis of fresh mature nutPhytochemistry, 1963
- Methods for Determining the Degree of Polymerization of FlavansNature, 1963
- Polyphenolic substances of arecanut: II. Changes during maturation and ripeningPhytochemistry, 1963
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959
- Determination of Tannins and Related Polyphenols in FoodsAnalytical Chemistry, 1955