Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)-Reference-Cited by-同舟云学术

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Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)

Published:2012-06-30 Issue:2 Volume:17 Page:141-151
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Lee Jin-Hwan,Lee Yong-Bok,Seo Woo-Duck,Kang Su-Tae,Lim Jong-Woo,Cho Kye-Man

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201220962920797.pdf

Reference32 articles.

1. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

2. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity

3. Inhibitory Activities of Proanthocyanidins from Persimmon against Oxidative Stress and Digestive Enzymes Related to Diabetes

4. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation

5. Sugar-, acid- and phenol contents in apple cultivars from organic and integrated fruit cultivation

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