Strawberry As a Functional Food: An Evidence-Based Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.608174
Reference126 articles.
1. Characterization of Phenolic Compounds in Strawberry (Fragaria × ananassa) Fruits by Different HPLC Detectors and Contribution of Individual Compounds to Total Antioxidant Capacity
2. Influence of Fertilization, Mulch Color, Early Forcing, Fruit Order, Planting Date, Shading, Growing Environment, and Genotype on the Contents of Selected Phenolics in Strawberry (Fragaria × ananassa Duch.) Fruits
3. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices
4. Bioavailability of strawberry antioxidants in human subjects
5. Food Ellagitannins–Occurrence, Effects of Processing and Storage
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