Phenolic Content and Antioxidant Activity during the Development of ‘Brookfield’ and ‘Mishima’ Apples-Reference-Cited by-同舟云学术

Phenolic Content and Antioxidant Activity during the Development of ‘Brookfield’ and ‘Mishima’ Apples

Published:2017-04-24 Issue:17 Volume:65 Page:3453-3459
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stanger Mayara C.¹^ORCID,Steffens Cristiano A.¹,Soethe Cristina¹,Moreira Marcelo A.¹,do Amarante Cassandro V. T.¹

Affiliation:

1. Centre for Agrooveterinary Sciences, University of Santa Catarina State, Luiz de Camões Avenue 2090, Conta dinheiro, Lages 88520-000, Santa Catarina, Brazil

Funder

Minist??rio da Ci??ncia, Tecnologia e Inova????o

Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04695

Reference34 articles.

1. A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health

2. Assessing non-digestible compounds in apple cultivars and their potential as modulators of obese faecal microbiota in vitro

3. Polyphenols: A Potential New Strategy for the Prevention and Treatment of Anxiety and Depression

4. Exogenous Antioxidants—Double-Edged Swords in Cellular Redox State: Health Beneficial Effects at Physiologic Doses versus Deleterious Effects at High Doses

5. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

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