Phenol Antioxidant Quantity and Quality in Foods: Vegetables-Reference-Cited by-同舟云学术

Phenol Antioxidant Quantity and Quality in Foods: Vegetables

Published:1998-08-22 Issue:9 Volume:46 Page:3630-3634
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vinson Joe A.¹,Hao Yong¹,Su Xuehui¹,Zubik Ligia¹

Affiliation:

1. Department of Chemistry, University of Scranton, Scranton, Pennsylvania 18510, and Institute of Biochemistry and Molecular Biology, University of Wroclaw, 51-184 Wroclaw, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980295o

Reference37 articles.

1. Therapeutic actions of garlic constituents

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