Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties
Author:
Affiliation:
1. Department of Fruit and Vegetable Technology, Wrocław Environmental and Life Science University, 25 Norwida Street, 50-375 Wrocław, Poland, and Research Station for Cultivar Testing in Zybiszów near Wrocław, 55–080 katy Wrocławskie, Poland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800510j
Reference59 articles.
1. Polyphenols: food sources and bioavailability
2. Major Phenolics in Apple and Their Contribution to the Total Antioxidant Capacity
3. Flavonoid intake and risk of chronic diseases
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