[Differences and correlations in phenolic acid content in the pulp of various categories of fruits in Shenzhen].
There are certain differences in the content of chlorogenic acid, protocatechuic acid, ferulic acid, gallic acid, vanillic acid, caffeic acid, sinapic acid, salicylic acid, p-hydroxybenzoic acid, and the sum of phenolic acids among the six categories of fruits. There were certain correlations among phenolic acid compounds in fruits.
Authors
- Weisheng Xu
- Zhu Wang (ORCID: https://orcid.org/0000-0002-9698-1071)
- Jun'an Yan
- Wen‐Xu Hong (ORCID: https://orcid.org/0000-0003-0260-1099)
- Hongxing Tan
- Xiaoqian Liu (ORCID: https://orcid.org/0000-0002-3027-2491)
- Wanna Xu
- Zengxu Tang
Institutions
- Chinese Center For Disease Control and Prevention (CN)
- Shenzhen Nanshan Center for Chronic Disease Control (CN)
Publication Details
- Journal
- PubMed
- Published
- 2024-11-01
- DOI
- https://doi.org/10.19813/j.cnki.weishengyanjiu.2024.06.011
- Primary Topic
- Botanical Studies and Applications
- Type
- article