Articles
LONG-TIME HEATING IMPROVES THE FUNCTIONALITY OF CHINESE QUINCE AND QUINCE FRUIT PRODUCTS
Article number
939_45
Pages
345 – 351
Language
English
Abstract
Authors
Y. Hamauzu, K. Nakamura, Y. Ooji
Keywords
Pseudocydonia sinensis, Cydonia oblonga, jelly, polyphenol, pectin, antioxidant activity, bile acid binding activity, antiulcerative activity
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