Evaluation of Antioxidant Properties and Phenolic Composition of Fruit Tea Infusions
Author:
Publisher
MDPI AG
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
Link
http://www.mdpi.com/2076-3921/2/4/206/pdf
Reference16 articles.
1. Influence of acid and base hydrolysis on the phenolic composition of red raspberry juice
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3. Determination of total phenolic content of Prunella L. by immobilized enzyme bioreactor
4. Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars
5. Antioxidant Activity of Berry and Fruit Wines and Liquors
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