Polyphenol and vitamin C contents in European commercial blackcurrant juice products-Reference-Cited by-同舟云学术

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Polyphenol and vitamin C contents in European commercial blackcurrant juice products

Published:2011-08 Issue:3 Volume:127 Page:1216-1223
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mattila Pirjo H.,Hellström Jarkko,McDougall Gordon,Dobson Gary,Pihlava Juha-Matti,Tiirikka Timo,Stewart Derek,Karjalainen Reijo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. High-performance liquid chromatography analysis of blackcurrant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically;Anttonen;Journal of Agricultural and Food Chemistry,2006

2. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice;Bagger-Jørgensen;European Food Research and Technology,2004

3. Vascular action of polyphenols;Ghosh;Molecular Nutrition and Food Research,2009

4. Dietary polyphenols, inflammation, and cancer;Guo;Nutrition and Cancer,2009

5. Dietary polyphenols and their biological significance;Han;International Journal of Molecular Sciences,2007

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