Antioxidant Polyphenols from Tart Cherries (Prunus cerasus)
Author:
Affiliation:
1. Bioactive Natural Products Laboratory, Department of Horticulture and National Food Safety and Toxicology Center, and Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980936f
Reference27 articles.
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2. Arora, A. Evaluation of oxidative stability of lipids by fluorescence spectroscopy and characterization of flavonoid antioxidant chemistry.Ph.D. Dissertation, Michigan State University, E. Lansing, MI, 1997; p 107.
3. Development and validation of fluorescence spectroscopic assays to evaluate antioxidant efficacy. Application to metal chelators
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