Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland
Author:
Publisher
Elsevier BV
Subject
Food Science
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Cited by 3 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
1. Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives;Journal of Agricultural and Food Chemistry;2018-02-27
2. Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage;LWT;2017-01
3. Comprehensive analysis of phenolic compounds and abscisic acid profiles of twelve native Canadian berries;Journal of Food Composition and Analysis;2015-12
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