Evaluation of the Xinjiang indigenous fruits Xiaobai apricots: Chemical and nutritional studies

Evaluation of the Xinjiang indigenous fruits Xiaobai apricots: Chemical and nutritional studies

The fresh fruits, dried kernels and nuts of Xiaobai apricot is popular in Xinjiang, but the comparative research about chemical and nutritioninal component has been relatively limited. In this study, the proximate composition, volatile organic compounds, total phenolic content (TPC), and total flavo...

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Bibliographic Details
Main Authors:	Lin Chen, Rui Tang, Jianlin Zhang, Qian Li, Dandan Fang, Luxi Jiang, Buhailiqiemu Abudureheman, Xingqian Ye
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Journal of Agriculture and Food Research
Subjects:	Xiaobai apricots Physicochemical properties Phenolic compounds Volatile organic compounds Antioxidant activity
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154324005738
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