Antioxidant activity and phenolic compounds in the edible parts of early and late italian artichoke (Cynara scolymus L.) varieties

Italian Journal of Food Science

Volumn 17, Issue 1, 2005, Pages 33-44

  Curadi, M ^a   Picciarelli, P ^a   Lorenzi, R ^a   Graifenberg, A ^a   Ceccarelli, N ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Antioxidant activity; Artichoke heads; Chlorogenic acid; DPPH; GC MS; TPC

Indexed keywords

CYNARA SCOLYMUS; SCOLYMUS;

EID: 17844370250     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (47)

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