Structure−Antioxidant Efficiency Relationships of Phenolic Compounds and Their Contribution to the Antioxidant Activity of Sea Buckthorn Juice
Author:
Affiliation:
1. Institut für Lebensmittelchemie and Institut für Lebensmitteltechnologie, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0300339
Reference32 articles.
1. Sea Buckthorn Products: Manufacture and Composition
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