Effect of different cooking regimes on rhubarb polyphenols

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 758-764

  McDougall, Gordon J ^a   Dobson, Pat ^a   Jordan Mahy, Nikki ^b  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^b SHEFFIELD HALLAM UNIVERSITY   (United Kingdom)

Author keywords

Anthocyanins; Anthraquinones; Antioxidants; Bioactivity; Cooking; Polyphenols; Stability; Stilbenes

Indexed keywords

AGLYCONE; ANTHOCYANIN; ANTHRAQUINONE; FLAVONOL DERIVATIVE; POLYPHENOL; STILBENE;

ANTIOXIDANT ACTIVITY; ARTICLE; COOKING; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RAW FOOD; RHUBARB;

RHEUM; RHEUM X HYBRIDUM;

EID: 70350573350     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.030     Document Type: Article

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