The comparative characteristics of snake and kiwi fruits-Reference-Cited by-同舟云学术

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The comparative characteristics of snake and kiwi fruits

Published:2009-08 Issue:8 Volume:47 Page:1884-1891
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Gorinstein Shela,Haruenkit Ratiporn,Poovarodom Sumitra,Park Yong-Seo,Vearasilp Suchada,Suhaj Milan,Ham Kyung-Sik,Heo Buk-Gu,Cho Ja-Yong,Jang Hong Gi

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference30 articles.

1. Bioactive compounds and antioxidant potential of mango peel extract;Ajila;Food Chemistry,2007

2. A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits;Amodio;Journal of the Science of Food and Agriculture,2007

3. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method;Apak;Journal of Agricultural and Food Chemistry,2004

4. Antiproliferative and antioxidant activities of common vegetables: a comparative study;Boivin;Food Chemistry,2008

5. Composition of Italian kiwi (Actinidia chinensis) puree;Castaldo;Journal of Agricultural and Food Chemistry,1992

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