Kinetics Method for the Quantitation of Anthocyanidins, Flavonols, and Flavones in Foods-Reference-Cited by-同舟云学术

Kinetics Method for the Quantitation of Anthocyanidins, Flavonols, and Flavones in Foods

Published:2001-05-11 Issue:6 Volume:49 Page:2727-2732
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Merken Howard M.¹,Merken Casandra D.¹,Beecher Gary R.¹

Affiliation:

1. Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, and Johns Hopkins University School of Hygiene and Public Health, Baltimore, Maryland 21205

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001266s

Reference29 articles.

1. Structural dependence of flavonoid interactions with Cu2+ ions: implications for their antioxidant properties

2. Inhibition of Nitrous Acid-Dependent Tyrosine Nitration and DNA Base Deamination by Flavonoids and Other Phenolic Compounds

3. The Flavonoids

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