Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
Food Chem
; 284: 323-333, 2019 Jun 30.
Article
en En
| MEDLINE
| ID: mdl-30744864
Palabras clave
Antioxidant activity; Ascorbic acid; Ascorbic acid (PubChem CID: 54670067); Chlorogenic acid (PubChem CID: 1794427); Currant; Cyanidin-3-o-glucoside (PubChem CID: 12303203); DPPH (PubChem CID: 2735032); Epigallocatechin (PubChem CID: 72277); Gallic acid (PubChem CID: 370); Gooseberry; HPLC; Pearson correlation coefficient; Phenolic compounds; Protocatechuic (3,4-Dihydroxybenzoic) acid (PubChem CID: 72); Quercetin (PubChem CID: 5280343); Rutin (PubChem CID: 5280805); Trolox (PubChem CID: 40634); Vitamin E
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Fenoles
/
Ácido Ascórbico
/
Vitamina E
/
Cromatografía Líquida de Alta Presión
/
Ribes
/
Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article