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Journal of Food Quality
Volume 2018, Article ID 5479565, 13 pages
https://doi.org/10.1155/2018/5479565
Research Article

Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes

1College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China
2College of Horticulture Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China

Correspondence should be addressed to Xuedong Chang; moc.361@dxcics

Received 2 August 2017; Revised 2 January 2018; Accepted 5 February 2018; Published 12 March 2018

Academic Editor: Encarna Aguayo

Copyright © 2018 Suwen Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Suwen Liu, Xiaoying Li, Zhaoyuan Guo, Xuan Zhang, and Xuedong Chang, “Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes,” Journal of Food Quality, vol. 2018, Article ID 5479565, 13 pages, 2018. https://doi.org/10.1155/2018/5479565.