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Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

机译：在冰箱中储存水果和蔬菜会增加它们的酚醛酸，但随后丧失其抗氧化能力，降低了总酚类，花青素和维生素C.

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Joseph H. Y. Galani; Jalpesh S. Patel; Nilesh J. Patel; Jayant G. Talati;
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1. Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity [J] . Joseph H. Y. Galani, Jalpesh S. Patel, Nilesh J. Patel, Antioxidants . 2017,第3期

机译：水果和蔬菜在冰箱中的存储会增加其酚酸的含量，但会减少酚类，花色苷和维生素C的总量，从而导致其抗氧化能力的丧失
2. Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity [J] . Joseph H. Y. Galani, Jalpesh S. Patel, Nilesh J. Patel, Antioxidants . 2017,第3期

机译：水果和蔬菜在冰箱中的存储会增加其酚酸的含量，但会减少酚类，花色苷和维生素C的总量，从而导致其抗氧化能力的丧失
3. Effect of Storage Temperature on Vitamin C, Total Phenolics,UPLC Phenolic Acid Profile and Antioxidant Capacity of Eleven Potato(Solanum tuberosum) Varieties [J] . Joseph Hubert Yamdeu Galani, Pooja M.Mankad, Avadh K.Shah, 园艺学报：英文版 . 2017,第002期

机译：贮藏温度对11个马铃薯（Solanum tuberosum）品种维生素C，总酚，UPLC酚酸谱和抗氧化能力的影响
4. Effect of sucrose on pH and thermal stability of anthocyanin, total phenolic content, and antioxidant activity of senduduk (Melastoma malabathricum) fruit extract [C] . Abdullah Muzi Marpaung, Shabrina Saraswati Handoko, Irvan Setiadi Kartawiria International Symposium on Applied Chemistry . 2018

机译：蔗糖对花青素，总酚含量的pH与热稳定性的影响，Senduduk（Melastoma Malabathricum）果提取物的抗氧化物活性
5. Variation and heritability of antioxidant activity and its relationship to anthocyanin content and total phenolic content in blueberry (Vaccinium subgenus Cyanococcus). [D] . Connor, Ann Marie. 2001

机译：抗氧化剂活性的变异性和遗传性及其与蓝莓中的花色苷含量和总酚含量的关系。
6. Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity [O] . Joseph H. Y. Galani, Jalpesh S. Patel, Nilesh J. Patel, 2017

机译：水果和蔬菜在冰箱中的存储会增加其酚酸的含量但会减少酚类花色苷和维生素C的总量从而导致其抗氧化能力的丧失
7. Effect of Storage Temperature on Vitamin C, Total Phenolics, UPLC Phenolic Acid Profile and Antioxidant Capacity of Eleven Potato (Solanum tuberosum) Varieties [O] . Joseph Hubert Yamdeu Galani, Pooja M. Mankad, Avadh K. Shah, 2017

机译：贮藏温度对11个马铃薯（solanum tuberosum）品种维生素C，总酚，UpLC酚酸和抗氧化能力的影响

Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity

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