Composition of phenolic compounds in pear leaves as affected by genetics, ontogenesis and the environment

By C. Andreotti, G. Costa, D. Treutter. 2006

83 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/dca3b9f2c9ccce8843f6ab7376a8f60648c43fc2

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1. C. Gosch
2. K. Stich
3. Christian Halle
4. Judith Pfeiffer
5. T. Fischer
6. G. Forkmann
7. H. Halbwirth

Citations in the corpus

• Flavonoid genes of pear (Pyrus communis) (2007, background): “condensed tannins), and flavanones], hydroxyphenolic acids (mostly hydroxycinnamic acids derived from caffeic acid and p-coumaric acid) and the p-hydroquinone-glucoside arbutin (Fig. 1) (Challice and Williams 1968; Macheix et al. 1990; Amiot et al. 1995; Andrade et al. 1998; Schieber et al. 2001; Pe”