Effect of Freezing and Storage on the Phenolics, Ellagitannins, Flavonoids, and Antioxidant Capacity of Red Raspberries-Reference-Cited by-同舟云学术

Effect of Freezing and Storage on the Phenolics, Ellagitannins, Flavonoids, and Antioxidant Capacity of Red Raspberries

Published:2002-07-26 Issue:18 Volume:50 Page:5197-5201
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mullen William¹,Stewart Amanda J.¹,Lean Michael E. J.¹,Gardner Peter¹,Duthie Garry G.¹,Crozier Alan¹

Affiliation:

1. Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom, Department of Human Nutrition, University of Glasgow, Queen Elizabeth Building, Royal Infirmary, Glasgow G31 2ER, United Kingdom, and Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020141f

Reference32 articles.

1. Hertog, M. G. L. Flavonols and flavones in foods and their relation with cancer and coronary heart disease risk. Ph.D. Thesis, Agricultural University Wageningen, Wageningen, The Netherlands, 1994.

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