Antioxidant capacity of black currant varies with organ, season, and cultivar

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6271-6276

  Tabart, Jessica ^a   Kevers, Claire ^a   Pincemail, Joël ^a   Defraigne, Jean Olivier ^a   Dommes, Jacques ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Antioxidant; Black currant; Flavonols; Phenolics

Indexed keywords

ANTIOXIDANT; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; BLACK CURRANT; CHEMISTRY; COMPARATIVE STUDY; FLOWER; FRUIT; GROWTH, DEVELOPMENT AND AGING; PLANT LEAF; SEASON; SPECIES DIFFERENCE;

ANTIOXIDANTS; FLAVONOLS; FLOWERS; FRUIT; PHENOLS; PLANT LEAVES; RIBES; SEASONS; SPECIES SPECIFICITY;

RIBES HUDSONIANUM;

EID: 33748543934     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061112y     Document Type: Article

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