Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties-Reference-Cited by-同舟云学术

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

Published:2016-12 Issue: Volume:212 Page:291-295
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lima Adriano,Bento Albino,Baraldi Ilton,Malheiro Ricardo^ORCID

Funder

PRODER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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3. Comparative evaluation of Fe (III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP) and ferricyanide reagents;Berker;Talanta,2007

4. Antioxidant activities of eight Algerian plant extracts and two essential oils;Boulanouar;Industrial Crops and Products,2013

5. Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation;Doshi;International Journal of Food Science and Technology,2006

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