Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China (Q58814949)

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Pan Gu

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Liwei Wang

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Hangyu Yang

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Bolin Zhang

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Baoqing Zhu

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Chao Ma

Journal of Food Processing and Preservation

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publication date

9 January 2017

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published in

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volume

41

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issue

5

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page(s)

e13197

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cites work

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Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

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Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of 'Wonderful' pomegranate juice.

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Effect of fruit maturity and growing location on the postharvest contents of flavonoids, phenolic acids, vitamin C and antioxidant activity of pomegranate juice (cv. Wonderful)

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New Insights into the Shikimate and Aromatic Amino Acids Biosynthesis Pathways in Plants

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Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect.

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MetaboAnalyst 3.0--making metabolomics more meaningful

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Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

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Pomegranate and its Many Functional Components as Related to Human Health: A Review

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