Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars

Author:

Wang Wei,Bostic Terrell R.,Gu Liwei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Structure of the dirneric proanthocyanidin-A2 and its derivatives;Acques;Journal of the Chemical Society, Chemical Communications,1973

2. Pigments in avocado tissue and oil;Ashton;Journal of Agricultural and Food Chemistry,2006

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT – Food Science and Technology,1995

4. A novel plant toxin, persin, with in vivo activity in the mammary gland, induces Bim-dependent apoptosis in human breast cancer cells;Butt;Molecular Cancer Therapeutics,2006

5. Crane, J., Evans, E., & Balerdi, C. (2007). A review of the Florida avocado industry. In Proceedings VI world avocado congress (Vols. 12–16). Chile.

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