Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)-Reference-Cited by-同舟云学术

Phenolic profile and antioxidant activity of thermally processed sponge gourd (Luffa cylindrica) as studied by using high performance thin layer chromatography (HPTLC)

Published:2017-01-19 Issue:9 Volume:20 Page:2096-2112
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yadav Roshanlal¹,Yadav Baljeet S.¹,Yadav Ritika B.¹

Affiliation:

1. Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India

Funder

University Grants Commission, New Delhi, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1230872

Reference60 articles.

1. Fruit and Vegetable Intake and the Risk of Hypertension in Middle-Aged and Older Women

2. Strawberry and Human Health: Effects beyond Antioxidant Activity

3. Polyphenols and Human Health: A Prospectus

4. The effects of bioactive compounds from plant foods on mitochondrial function: A focus on apoptotic mechanisms

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