Characterization and Quantification of Anthocyanins and Polyphenolics in Blue Honeysuckle (Lonicera caerulea L.)
Author:
Affiliation:
1. Department of Food Science and Technology, 100 Wiegand Hall, and Department of Horticulture, Oregon State University, Corvallis, Oregon 97331-6602
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030509o
Reference18 articles.
1. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes
2. Wine Flavonoids Protect against LDL Oxidation and Atherosclerosis
3. Free radicals and antioxidants in food andin vivo:What they do and how they work
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