The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 4
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- Pages.364-369
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Changes of Phenolic Compounds in Korean Apple(Fuji) during maturation
성숙기 사과 중의 페놀계물질 변화
Abstract
The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and (