Resveratrol in Raw and Baked Blueberries and Bilberries-Reference-Cited by-同舟云学术

Resveratrol in Raw and Baked Blueberries and Bilberries

Published:2003-08-19 Issue:20 Volume:51 Page:5867-5870
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lyons Mary M.¹,Yu Chongwoo¹,Toma R. B.¹,Cho Sool Yeon¹,Reiboldt Wendy¹,Lee Jacqueline¹,van Breemen Richard B.¹

Affiliation:

1. Food and Nutritional Science Division, California State University, Long Beach, Long Beach, California 90840; Department of Chemistry, University of Illinois at Chicago, Chicago, Illinois 60607; and Department of Medicinal Chemistry and Pharmacognosy, University of Illinois College of Pharmacy, Chicago, Illinois 60612

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034150f

Reference19 articles.

1. Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone

2. Occurrence of Resveratrol in Edible Peanuts

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