Phenolic Compounds in Berries of Black, Red, Green, and White Currants (Ribes sp.)-Reference-Cited by-同舟云学术

Phenolic Compounds in Berries of Black, Red, Green, and White Currants (Ribes sp.)

Published:2001-12 Issue:6 Volume:3 Page:981-993
ISSN:1523-0864
Container-title:Antioxidants & Redox Signaling
language:en
Short-container-title:Antioxidants & Redox Signaling

Author:

Määttä Kaisu¹,Kamal-Eldin Afaf²,Törrönen Riitta³

Affiliation:

1. Department of Physiology, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland

2. Department of Food Science, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden

3. Department of Clinical Nutrition, and Institute of Applied Biotechnology, University of Kuopio, P.O. Box 1627, FIN-70211 Kuopio, Finland

Publisher

Mary Ann Liebert Inc

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Physiology,Biochemistry,Cell Biology,Clinical Biochemistry,Molecular Biology,Physiology,Biochemistry

Link

http://www.liebertpub.com/doi/pdf/10.1089/152308601317203521

Reference36 articles.

1. Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

2. Photodiode array detection for elucidation of the structure of phenolic compounds

3. Plant polyphenols—secondary metabolism and chemical defence: Some observations

4. Activity of Polyphenolic Crude Extracts as Scavangers of Superoxide Radicals and Inhibitors of Xanthine Oxidase

5. Antioxidant properties of domesticated and wildRubus species

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