Protection of ascorbic acid from copper(II)-catalyzed oxidative degradation in the presence of flavonoids: quercetin, catechin and morin
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.552486
Reference55 articles.
1. Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay
2. Analytical Procedures for Determination of Quercetin and its Glycosides in Plant Material
3. Health effects of quercetin: From antioxidant to nutraceutical
4. Structural dependence of flavonoid interactions with Cu2+ ions: implications for their antioxidant properties
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