Evaluation of Antioxidant Activity of Some Natural Polyphenolic Compounds Using the Briggs−Rauscher Reaction Method-Reference-Cited by-同舟云学术

Evaluation of Antioxidant Activity of Some Natural Polyphenolic Compounds Using the Briggs−Rauscher Reaction Method

Published:2002-11-21 Issue:26 Volume:50 Page:7504-7509
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cervellati Rinaldo¹,Renzulli Cecilia¹,Guerra Maria Clelia¹,Speroni Ester¹

Affiliation:

1. Dipartimento di Chimica “G. Ciamician”, Università di Bologna, Via Selmi 2, I-40126 Bologna, Italy, and Dipartimento di Farmacologia, Università di Bologna, Via Irnerio 48, I-40126 Bologna, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020578n

Reference30 articles.

1. Fruit, vegetables, and cancer prevention: A review of the epidemiological evidence

2. DOES CONSUMPTION OF FRUIT AND VEGETABLES PROTECT AGAINST STROKE?

3. Oxygen Radicals and Human Disease

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