Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)

Author:

Kalisz StanisławORCID,Oszmiański JanORCID,Kolniak-Ostek JoannaORCID,Grobelna AnnaORCID,Kieliszek MarekORCID,Cendrowski AndrzejORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: Comparison of seven cultivars over three harvesting years;Auzanneau;Journal of Food Composition and Analysis,2018

2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

3. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries;Borges;Journal of Agricultural and Food Chemistry,2009

4. Influence of harvest seasons on the chemical composition and antioxidant activity in Rosa rugosa petals;Cendrowski;Agrochimica,2018

5. Bioactive foods in promoting health;Clementi,2010

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