Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions-Reference-Cited by-同舟云学术

Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions

Published:2003-03-06 Issue:8 Volume:51 Page:2222-2226
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ninfali Paolino¹,Bacchiocca Mara¹

Affiliation:

1. Istituto di Chimica Biologica, “G. Fornaini” Università di Urbino, via Saffi 2, 61029 Urbino (PU), Italy, and Centro di Biotecnologie, Università di Urbino, via T. Campanella 1, 61032 Fano (PU), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020936m

Reference32 articles.

1. Nutrition, ageing and ill health

2. Burgerstein’s handbook of nutrition micronutrients in the prevention and therapy of disease

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