Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries-Reference-Cited by-同舟云学术

Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries

Published:2005-03 Issue:3 Volume:82 Page:175-179
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Zadernowski R.¹,Naczk M.²,Czaplicki S.¹,Rubinskiene M.³,Szałkiewicz M.⁴

Affiliation:

1. ; Department of Food Plant Chemistry and Processing, Faculty of Food Science; University of Warmia and Mazury; Olsztyn Poland

2. ; Department of Human Nutrition; St. Francis Xavier University; B2G 2W5 Antigonish Nova Scotia Canada

3. Byelorussian Horticulture Research Institute; Samochwałowicze Byelorussia

4. Lithuanian Institute of Horticulture; Babtai Lithuania

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference25 articles.

1. The Genus Hippophae L. A Taxonomic Study;Roussi;Ann. Bot. Fennici,1971

2. Sea Buckthorn Products: Manufacture and Composition;Beveridge;J. Agric. Food Chem.,1999

3. Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) During Maturation;Gao;J. Agric. Food Chem.,2000

4. Zhang , W. J. Yang J. Duo B. Ren J. Guo Preliminary Study of Biochemical Constitutions of Berry of Sea Buckthorn Growing in Shanxi Province and Their Changing Trend Proceedings of International Symposium on Sea Buckthorn (H. rhamnoides L.) Xian, China 1989 129 132

5. Fatty Acids Composition of Lipids in Sea Buckthorn (Hippophae rhamnoides L.) Berries of Different Origins;Yang;J. Agric. Food Chem.,2001

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