Assessment of the reducing capacity of processed fruit juices with the copper(I)/4,4′-dicarboxy-2,2′-biquinoline complexes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3044-y/fulltext.html
Reference23 articles.
1. Braga MC, Requeijo TB, Franco AMC, Coichev N, Moya HD (2011) Quantification of some nonsteroidal anti-inflammatory drugs as reducing agents of Cu(II)/4,4′-dicarboxy-2,2′-biquinoline complexes in cationic micellar medium. Anal Methods 3:1637–1642
2. Cilla A, De Palma G, Lagarda MJ, Barberá R, Farré R, Clemente G, Romero F (2009) Impact of fruit beverage consumption on the antioxidant status in healthy women. Ann Nutr Metab 54:35–42
3. Gülçin İ (2012) Antioxidant activity of food constituents: an overview. Arch Toxicol 86:345–391
4. Halliwell B (2007) Dietary polyphenols: good, bad or indifferent for your health? Cardiovasc Res 73:341–347
5. Karabagias IK, Dimitriou E, Kontakos S, Kontominas MG (2016) Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys. Eur Food Res Technol 242:1201–1210
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