Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits-Reference-Cited by-同舟云学术

Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Published:2019-06 Issue: Volume:284 Page:323-333
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Orsavová Jana,Hlaváčová Irena,Mlček Jiří,Snopek Lukáš,Mišurcová Ladislava

Funder

Tomas Bata University in Zlín

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Application of a correlation among antioxidant and antiradical assays for characterizing antioxidant capacity of berries;Balogh;Scientia Horticulture,2010

3. Tocopherol contents of vegetables and fruits;Booth;British Journal of Nutrition,1963

4. A reproducible, rapid and inexpensive Folin-Ciocalteu micro-method in determining phenolics of plant methanol extracts;Cicco;Microchemical Journal,2009

5. Analysis of genes involved in l-ascorbic acid biosynthesis during growth and ripening of grape berries

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