Antioxidative Phenolic Compounds from Sage (Salvia officinalis)-Reference-Cited by-同舟云学术

Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

Published:1998-11-17 Issue:12 Volume:46 Page:4869-4873
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Mingfu¹,Li Jiangang¹,Rangarajan Meera¹,Shao Yu¹,LaVoie Edmond J.¹,Huang Tzou-Chi¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, Department of Pharmaceutical Chemistry, College of Pharmacy, Rutgers University, Piscataway, New Jersey 08855, and Department of Food Science and Technology, National Pingtung University of Science and Technology, 912 Pingtung, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980614b

Reference31 articles.

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3. Ferulic acid conjugates and betacyanins from cell cultures of Beta vulgaris

4. Radical scavenging activity and antioxidant properties of tannins fromGuiera senegalensis (Combretaceae)

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