Influence of Anthocyanins, Flavonols and Phenolic Acids on the Antiradical Activity of Berries and Small Fruits
نویسندگان
چکیده
منابع مشابه
Flavonols and Phenolic Acids in Berries and Berry Products
The purpose of this thesis was to identify and quantify the non-anthocyanin phenolic compounds in Finnish berries. The compounds of interest were kaempferol, quercetin and myricetin (flavonols); p-coumaric, caffeic and ferulic acids (hydroxycinnamic acids); p-hydroxybenzoic, gallic and ellagic acids (hydroxybenzoic acids). These compounds were selected because of their proposed healthpromoting ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2012
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942911003754684