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This document reports on a study that analyzed the phenolic profiles and antioxidant activity of litchi pulp from 13 cultivars grown in southern China. The study found: 1) Total phenolic and flavonoid contents varied significantly between cultivars, with free forms contributing the majority (around 80% for phenolics and 75% for flavonoids). 2) Six individual phenolic compounds were identified in litchi pulp, with contents differing between free and bound fractions. 3) Significant variations in antioxid

Author

Jeff Willian Rosas Quina

Language

EN