Author:
Roldán Eduvigis,Sánchez-Moreno Concepción,de Ancos Begoña,Cano M. Pilar
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Determination of the antioxidant capacity of flavonoids in fruits and fresh and thermally treated vegetables;Agostini;Archivos Latinoamericanos de Nutrición,2004
2. Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) and the effect of thermal treatment;Aoyama;Food Science and Technology Research,2007
3. Onion juice polyphenols inhibits LDL oxidation: Stimulatory effect of juice storage and of the onion outer peel juice;Aviram;Free Radical Research,2002
4. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006
5. Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts;Benkeblia;Brazilian Archives of Biology and Technology,2005
Cited by
167 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献