Antioxidant and Antiulcerative Properties of Phenolics from Chinese Quince, Quince, and Apple Fruits-Reference-Cited by-同舟云学术

Antioxidant and Antiulcerative Properties of Phenolics from Chinese Quince, Quince, and Apple Fruits

Published:2006-01-06 Issue:3 Volume:54 Page:765-772
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hamauzu Yasunori¹,Inno Takanori¹,Kume Chihiro¹,Irie Miho¹,Hiramatsu Kohzy¹

Affiliation:

1. Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan, and Department of Food Production Science, Faculty of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052236y

Reference41 articles.

1. Prescribing and hospital admissions for asthma in east London

2. Dietary Flavonoids and the Risk of Lung Cancer and Other Malignant Neoplasms

3. Phenolic Profile, Antioxidant Property, and Anti-influenza Viral Activity of Chinese Quince (Pseudocydonia sinensis Schneid.), Quince (Cydonia oblonga Mill.), and Apple (Malus domestica Mill.) Fruits

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