Resveratrol and piceid levels in natural and blended peanut butters

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 6352-6354

  Ibern Gómez, Maite ^a   Roig Pérez, Sonia ^a   Lamuela Raventós, Rosa M ^a   De La Torre Boronat, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Blended; Natural; Peanut butter; Piceid; Resveratrol

Indexed keywords

PICEID; RESVERATROL;

ANALYTIC METHOD; ARTICLE; CONJUGATION; GLYCOSYLATION; INTESTINE ABSORPTION; NONHUMAN; PEANUT; TRANS ISOMER;

ABSORPTION; ARACHIS HYPOGAEA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; GLUCOSIDES; PLATELET AGGREGATION INHIBITORS; STILBENES;

EID: 0034519596     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000786k     Document Type: Article

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