Preliminary characterisation of peach cultivars for their antioxidant capacity
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01520.x/fullpdf
Reference31 articles.
1. Processing-induced changes in total phenolics and procyanidins in clingstone peaches
2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
3. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties
4. Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars
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