【序号】:1
【作者】Lin LZ, Harnly JM.
【题名】:Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.).
【期刊】: J Agric Food Chem.
【年、卷、期、起止页码】:2008 Oct 8;56(19):9094-101.
【全文链接】:doi: 10.1021/jf8013487. Epub 2008 Sep 9.
【序号】:2
【作者】Joana Saltaa, Alice Martinsa, Rui G. Santosa, Nuno R. Nenga, José M.F. Nogueiraa, Jorge Justinob, Amélia P. Rauter
【题名】:Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study
【期刊】: Journal of Functional Foods
【年、卷、期、起止页码】:Volume 2, Issue 2, April 2010, Pages 153–157
【全文链接】:
【序号】:3
【作者】Li X, Gao WY, Huang LJ, Zhang JY, Guo XH.
【题名】:Antioxidant and antiinflammation capacities of some pear cultivars.
【期刊】: J Food Sci.
【年、卷、期、起止页码】:2011 Sep;76(7):C985-90.
【全文链接】:
【序号】:4
【作者】Z Todorovic 1, V Todorovic 2, S Sobajic 2, S Stojicevic 1, J Marjanovic 1, N Nikolic 1, M Lazic 1
【题名】:Antioxidant capacity of phenolic phytochemicals from peel of apples, pears, plums, red and white grapes
【期刊】: Planta Med
【年、卷、期、起止页码】:2011; 77 - PB44
【全文链接】:
【序号】:5
【作者】Carbonaro, M., Mattera, M., Nicoli, S., Bergamo, P., Cappelloni, M.,
【题名】:Modulation of antioxidant compounds in organic vs. conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.).
【期刊】: Journal of Agricultural and Food Chemistry
【年、卷、期、起止页码】:2002. 50, 5458–5462.
【全文链接】: