Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarponAit.) and their Press Cakes-Reference-Cited by-同舟云学术

Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarponAit.) and their Press Cakes

Published:2009-03 Issue:2 Volume:74 Page:C157-C161
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Viskelis P.,Rubinskienė M.,Jasutienė I.,Šarkinas A.,Daubaras R.,Česonienė L.

Publisher

Wiley

Subject

Food Science

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4. The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers;Duthie;Eur J Nutr,2006

5. Use of HPLC separation/photodiode array detection for characterization of anthocyanins;Hong;J Agric Food Chem,1990

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