In this dissertation, the contents of total phenolics, chlorogenic acid, flavanols and proanthocyanidins in nine apple varieties, including Qinguan, Fuji, Gala, Huaguan, Huashuai, Golden Deliciou, Rails, Redchief Delicious and Granny Smith, were determined during development of fruits firstly. The process for extracting polyphenol compounds from apple juice was designed by resin screening and optimizing the condition of absorption and desoption. Finnaly, the bioactivities of apple polyphenol ext...
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