Contribution of Individual Polyphenolics to Total Antioxidant Capacity of Plums
Author:
Affiliation:
1. Department of Food Science and Technology, Cornell University, Geneva, New York 14456
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0343579
Reference40 articles.
1. Antioxidant activity of fresh apples
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