Phenotypic diversity of pea (Pisum sativum L) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Zhao, Tianyao; Su, Wenjin; Qin, Yang; Wang, Liyun; Kang, Yufan.
Ci. Rural ; 50(5): e20190196, Apr. 22, 2020. ilus, tab, graf
Artículo en Inglés | VETINDEX | ID: vti-28569

Documentos relacionados

  1. Biochemical Characterization of Rare and Threatened Local Populations of Peas (Pisum sativum L.) Cultivated in the Arid Region of Southern Tunisia.
  2. The Phenolic Composition and Antioxidant Properties of Figs (Ficus carica L.) Grown in the Black Sea Region.
  3. Characteristics of Phenolic Compounds in <i>Peucedanum japonicum</i> According to Various Stem and Seed Colors.
  4. Antioxidant activity and development of one chromatographic method to determine the phenolic compounds from Agroindustrial Pomace.
  5. In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour.
  6. Separation of Antioxidant-Rich Alternanthera Sessilis Red Extracts by Sephadex LH-20 and Identification of Polyphenols Using HPLC-QToF-MS/MS.
  7. Polyphenol profile comparisons of seed coats of five pulse crops using a semi-quantitative liquid chromatography-mass spectrometric method.
  8. Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication.
  9. Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of <i>Sorghum bicolor</i> (L.) Moench.
  10. Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.