Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)-Reference-Cited by-同舟云学术

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

Author:

Yang Tianran¹,Guang Hu Jian²³,Yu Yongtao²³,Li Gaoke²³,Guo Xinbo¹^ORCID,Li Tong⁴,Liu Rui Hai⁴^ORCID

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou China

2. Crop Research Institute; Guangdong Academy of Agricultural Sciences; Guangzhou China

3. Key Laboratory of Crops Genetics Improvement of Guangdong Province; Guangzhou China

4. Department of Food Science; Cornell University; Ithaca New York

Funder

Science and Technology Planning Project of Guangdong-China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference32 articles.

1. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

4. Processed sweet corn has higher antioxidant activity;Dewanto;Journal of Agricultural and Food Chemistry,2002

5. Antioxidant activities and phenolic compounds of cornhusk, corncob and stigma maydis;Dong;Journal of the Brazilian Chemical Society,2014

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