Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity
Author:
Funder
Ministry of Education, Culture, Sports, Science, and Technology of Japan
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference37 articles.
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3. Polyphenolics extracts from legume seeds: Correlations between total antioxidant activity, total phenolics content, tannins content and astringency;Amarowicz;Journal of Food Lipids,2005
4. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups;Andjelkovic;Food Chemistry,2006
5. Antioxidative properties of proanthocyanindins B-1 and B-3 from azuki beans in aqueous systems;Ariga;Agricultural Biological Chemistry,1988
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