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RELATION BETWEEN PHENOLIC ACID CONTENT AND STABILITY OF PECANS IN ACCELERATED STORAGE

✍ Scribed by S. D. SENTER; R. J. HORVAT; W. R. FORBUS JR.

Book ID
108804421
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
420 KB
Volume
45
Category
Article
ISSN
0022-1147

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## Abstract The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, mon