Effect of thermal processing on the flavonols rutin and quercetin
Author:
Publisher
Wiley
Subject
Organic Chemistry,Spectroscopy,Analytical Chemistry
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1. Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
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3. In vitro scavenger activity of some flavonoids and melanins against O2−dot
4. Inhibition of lipoxygenase-dependent lipid peroxidation by quercetin: Mechanism of antioxidative function
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