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Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry (Vaccinium spp.).
Wang, Huailing; Guo, Xinbo; Hu, Xiaodan; Li, Tong; Fu, Xiong; Liu, Rui Hai.
Affiliation
  • Wang H; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Guo X; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China; Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: xbg720@gmail.com.
  • Hu X; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Li T; Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
  • Fu X; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510641, China.
  • Liu RH; Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA. Electronic address: rl23@cornell.edu.
Food Chem ; 217: 773-781, 2017 Feb 15.
Article in En | MEDLINE | ID: mdl-27664697
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Full text: 1 Database: MEDLINE Main subject: Plant Extracts / Blueberry Plants / Fruit / Antioxidants Language: En Journal: Food Chem Year: 2017 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Plant Extracts / Blueberry Plants / Fruit / Antioxidants Language: En Journal: Food Chem Year: 2017 Type: Article Affiliation country: China