Chemical Composition of Caneberry (Rubus spp.) Seeds and Oils and Their Antioxidant Potential-Reference-Cited by-同舟云学术

Chemical Composition of Caneberry (Rubus spp.) Seeds and Oils and Their Antioxidant Potential

Published:2004-11-23 Issue:26 Volume:52 Page:7982-7987
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bushman B. Shaun¹,Phillips Bliss¹,Isbell Terry¹,Ou Boxin¹,Crane Jimmie M.¹,Knapp Steven J.¹

Affiliation:

1. Forage and Range Research Laboratory, USDA-ARS, Utah State University, 695 N.1100 E., Logan, Utah 84322-6300, Center for Applied Genetic Technologies, University of Georgia, Athens, Georgia 30602, National Center for Agricultural Utilization Research, USDA-ARS New Crop Research Unit, Peoria, Illinois 61604, Brunswick Laboratories, 6 Thatcher Lane, Wareham, Massachusetts 02571, and Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon 97331

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049149a

Reference43 articles.

1. FAOSTAT Data, 2003. Food and Agriculture Organization of the United Nations,http://faostat.fao.org/faostat/collections?subset=agriculture, last accessed August 2004.

2. Characteristics of raspberry (Rubus idaeus L.) seed oil

3. Winton, A. L.; Winton, K. B.The Structure and Composition of Foods; John Wiley and Sons: New York, 1935; Vol. II, pp 618−634.

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