Antioxidant capacities of individual and combined phenolics in a model system-Reference-Cited by-同舟云学术

Antioxidant capacities of individual and combined phenolics in a model system

Published:2007-01 Issue:1 Volume:104 Page:87-92
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Heo Ho Jin,Kim Young Jun,Chung Donghwa,Kim Dae-Ok

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom;Choi;Food Chemistry,2006

3. Contribution of individual polyphenolics to total antioxidant capacity of plums;Chun;Journal of Agricultural and Food Chemistry,2003

4. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet;Chun;Journal of the Science of Food and Agriculture,2005

5. Additive or synergetic effects of phenolic compounds on human low density lipoprotein oxidation;Cirico;Food and Chemical Toxicology,2006

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