Claim · model-written summary
Total phenolic contents in Apple-pear fruit decreased during fruit growth.
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e1“The total phenolic contents decreased during growth”
t0“Apple-pear fruit”
Title
Analysis of phenolic compounds in Apple-pear fruit during the growth period
Xian Zhang Science and Technology of Food Industry 2009
Other claims from this paper (3)
- Observation Arbutin and chlorogenic acid made up a much higher proportion of the phenolics in Apple-pear fruit than the other compounds.
- Observation Arbutin, chlorogenic acid and caffeic acid were among the many phenolic compounds identified in Apple-pear fruit.
- Observation Ferulic acid was among the many phenolic compounds identified in Apple-pear fruit.