Contents Changes of Triterpenic Acids, Nucleosides, Nucleobases, and Saccharides in Jujube (Ziziphus jujuba) Fruit During the Drying and Steaming Process.

Molecules · 2015 · PMC6332246 · PMID 26703531

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an increasing trendno p-value reported

On the whole, the total content of triterpenic acids showed an increasing trend during the first 24 h of the drying process, and then the content change was not significant.

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a decreasing trendno p-value reported

Sucrose exhibited a decreasing trend and its content was reduced from 7.92 μg/g in the fresh sample (S1) to being not detectable in the samples after drying for 96 h (S5–S7).

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