Polyphenol Content and Antioxidative Activity in Some Species of Freshly Consumed Salads-Reference-Cited by-同舟云学术

Polyphenol Content and Antioxidative Activity in Some Species of Freshly Consumed Salads

Published:2007-02-06 Issue:5 Volume:55 Page:1724-1729
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Heimler Daniela¹,Isolani Laura¹,Vignolini Pamela¹,Tombelli Sara¹,Romani Annalisa¹

Affiliation:

1. Dipartimento di Scienza del Suolo e Nutrizione della Pianta, Università degli Studi di Firenze, P.le delle Cascine 18, 50144 Firenze, Italy, Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy, and Dipartimento di Chimica, Università degli Studi di Firenze, via della Lastruccia, 50019 Sesto Fiorentino, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0628983

Reference32 articles.

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

2. Protection against tissue damage in vivo by desferrioxamine: What is its mechanism of action?

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