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Effect of plant growth temperature on antioxidant capacity in strawberry
S. Y. Wang,
W. Zheng
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Article
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peer-review
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Keyphrases
Growth Temperature
100%
Antioxidant Capacity
100%
Plant Growth
100%
Anthocyanins
100%
Strawberry
100%
Succinate
57%
Phenolic Acids
57%
Cyanidin-3-O-glucoside
57%
Pelargonidin-3-glucoside
57%
Pelargonidin
57%
Flavonols
42%
Night Temperature
42%
Hydrogen Peroxide
28%
Quercetin-3-O-glucoside
28%
Strawberry Juice
28%
Rutinoside
28%
Kaempferol-3-O-rutinoside
28%
Glucuronide
14%
Absorbance
14%
Temperature Regime
14%
High Temperature Condition
14%
Superoxide Ion
14%
Singlet Oxygen
14%
Acid Content
14%
Hydroxyl Radical
14%
Phenolic Antioxidants
14%
Phenolic Content
14%
Antioxidant Activity
14%
Cyanidin
14%
Day Temperature
14%
Anthocyanin Content
14%
Fruit Juice
14%
Acidification Rate
14%
Strawberry Growth
14%
Flavonols Content
14%
Peroxyl Radicals
14%
7,8-Dihydroxyflavone (7,8-DHF)
14%
Fragaria × Ananassa
14%
Pharmacology, Toxicology and Pharmaceutical Science
Antioxidant Capacity
100%
Strawberry
100%
Pelargonidin
100%
Succinic Acid
50%
Chrysanthemin
50%
Hydrogen Peroxide
37%
Glucuronide
25%
Singlet Oxygen
12%
Superoxide
12%
Hydroxyl Radical
12%
Quercetin
12%
Peroxy Radical
12%
Kaempferol
12%
Flavonol
12%
Cyanidin
12%
Astragalin
12%
Isoquercitrin
12%
Food Science
Callistephin
57%
Antirrhinin
28%
Strawberry Juice
14%
Flavonol
14%