Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.)

Antioxidants and Redox Signaling

Volumn 3, Issue 6, 2001, Pages 981-993

  Määttä, Kaisu ^c   Kamal Eldin, Afaf ^d   Törrönen, Riitta ^a,b  

^a Department of Physiology ^*  (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

^c Finnish Research and Information Center for Fruit Wines   (Finland)

^d SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID ETHYL ESTER; ANTHOCYANIN; FLAVONOID GLYCOSIDE; HYDROXYBENZOIC ACID DERIVATIVE; METHANOL; PARA COUMARIC ACID; PHENOL DERIVATIVE;

ARTICLE; CURRANT; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; QUANTITATIVE ASSAY;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; FRUIT; HYDROLYSIS; HYDROXYBENZOIC ACIDS; MODELS, CHEMICAL; PARABENS; PHENOL; PLANT EXTRACTS; PROANTHOCYANIDINS;

RIBES; RIBES HUDSONIANUM; RIBES NIGRUM; RIBES RUBRUM;

EID: 0035665842     PISSN: 15230864     EISSN: None     Source Type: Journal    
DOI: 10.1089/152308601317203521     Document Type: Article

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