Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes

Author:

Justesen Ulla,Knuthsen Pia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Typical weights of foods;Andersen;Scandanavian Journal of Nutrition,1996

3. Andersen, N. L., Fagt, S., Groth, M. V., Hartkopp, H. B., Møller, A., Ovesen, L., & Warming, D. L. (1996). Danskernes Kostvaner 1995 (Dietary Habits in Denmark 1995, Summary in English). (National Food Agency of Denmark Publication No. 235), Søborg, Denmark.

4. Fruit, vegetables and cancer prevention. A review of the epidemiological evidence;Block;Nutrition and Cancer,1992

5. Enzymatic browning of basil (Ocimum basilicum L.). Studies on phenolic compounds and polyphenol oxidase;Baritaux;Sciences des Aliments,1991

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