Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion

Author:

Chiang Chia-Jung,Kadouh Hoda,Zhou Kequan

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Antioxidant properties of different fruit seeds and peels;Aleksandra Duda-Chodak;ACTA Scientiarum Polonorum,2007

2. Influence of jam processing on the radical scavenging activity and phenolic content in berries;Amakura;Journal of Agricultural and Food Chemistry,2000

3. Currants, gooseberries, and jostaberries: A guide for growers, marketers, and researchers in north America;Barney,2005

4. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion;Bermúdez-Soto;Food Chemistry,2007

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

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