Comprehensive evaluation of the antioxidant capacity of Perilla frutescens leaves extract and isolation of free radical scavengers using step-wise HSCCC guided by DPPH-HPLC-Reference-Cited by-同舟云学术

Comprehensive evaluation of the antioxidant capacity of Perilla frutescens leaves extract and isolation of free radical scavengers using step-wise HSCCC guided by DPPH-HPLC

Published:2017-07-18 Issue:sup1 Volume:20 Page:921-934
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kwon Shin Hwa¹,Wang Zhiqiang²,Hwang Seung Hwan²,Kang Young-Hee²³,Lee Jae-Yong¹⁴,Lim Soon Sung¹²

Affiliation:

1. Institute of Natural Medicine, Hallym University, Chuncheon, Republic of Korea

2. Department of Food Science and Nutrition, Hallym University, Chuncheon, Republic of Korea

3. Institute of Korean Nutrition, Hallym University, Chuncheon, Republic of Korea

4. Department of Biochemistry, School of Medicine, Hallym University, Chuncheon, Republic of Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1318289

Reference57 articles.

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2. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms

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4. Primary identifications and palynological observations ofPerillain China

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