The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink-Reference-Cited by-同舟云学术

The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink

Published:1997-11 Issue:3 Volume:60 Page:331-337
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Miller Nicholas J.,Rice-Evans Catherine A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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4. Antioxidant potential of intermediates in phenyl-propanoid metabolism in higher plants;Castellucio;FEBS Letters,1995

5. The phenolic com-pounds of blackcurrant juice and their protective effect on ascorbic acid. II. The stability of ascorbic acid in model systems containing som phenolic compounds asso-ciated with blackcurrant juice;Clegg;J. Fd Technol.,1968

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