From Apple to Juice—The Fate of Polyphenolic Compounds-Reference-Cited by-同舟云学术

From Apple to Juice—The Fate of Polyphenolic Compounds

Published:2013-07-03 Issue:3 Volume:29 Page:276-293
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Candrawinata Vincent I.,Golding John B.,Roach Paul D.,Stathopoulos Costas E.

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129.2013.790049

Reference118 articles.

1. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk

2. Roupas, P. and Noakes, M. 2010.Apples, Their Antioxidants and Benefits to Human Health, 1–56. Australia: Commonwealth Scientific and Industrial Research Organisation (CSIRO).

3. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

4. Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity

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