Antioxidant Capacity of Different Fractions of Vegetables and Correlation with the Contents of Ascorbic Acid, Phenolics, and Flavonoids

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Ji, Linlin ^a   Wu, Jianquan ^a   Gao, Weina ^a   Wei, Jingyu ^a   Yang, Jijun ^a   Guo, Changjiang ^a  

^a INSTITUTE OF HEALTH AND ENVIRONMENTAL MEDICINE   (China)

Author keywords

Antioxidant capacity; Ascorbic acid; Flavonoids; Phenolics; Vegetable

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; PLANT LEAF; VEGETABLE;

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; VEGETABLES;

CUCUMIS SATIVUS;

EID: 80955166197     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02402.x     Document Type: Article

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