trans-Resveratrol Content in Commercial Peanuts and Peanut Products-Reference-Cited by-同舟云学术

trans-Resveratrol Content in Commercial Peanuts and Peanut Products

Published:1999-03-24 Issue:4 Volume:47 Page:1435-1439
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sobolev Victor S.¹,Cole Richard J.¹

Affiliation:

1. National Peanut Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 1011 Forrester Drive, Dawson, Georgia 31742

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9809885

Reference18 articles.

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

2. Antiparasitic Properties of Diploceline, a Quaternary Alkaloid fromStrychnos gossweileri

3. Davidson, J. I.; Whitaker, T. B.; Dickens, J. W. Grading, Cleaning, Storage, Shelling, and Marketing of Peanuts in the United States. InPeanut Scienceand Technology; Pattee, H. E., Young, C. T., Eds.; APRES: Yoakum, TX, 1982; pp 571−623.

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