Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry.

Gao, Boyan; Yu, Lu; Liu, Jie; Wang, Thomas T Y; Luo, Yinghua; Yu, Liangli Lucy; Zhang, Huijuan; Gong, Lingxiao; Wang, Jing

Gao, Boyan; Yu, Lu; Liu, Jie; Wang, Thomas T Y; Luo, Yinghua; Yu, Liangli Lucy; Zhang, Huijuan; Gong, Lingxiao; Wang, Jing.

Afiliação

Gao B; Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China.
Yu L; Department of Nutrition and Food Science University of Maryland College Park MD USA.
Liu J; Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China.
Wang TTY; Department of Nutrition and Food Science University of Maryland College Park MD USA.
Luo Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) Beijing China.
Yu LL; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China.
Zhang H; DietGenomics and Immunology Laboratory USDA-ARS Beltsville MD.
Gong L; Department of Nutrition and Food Science University of Maryland College Park MD USA.
Wang J; Department of Nutrition and Food Science University of Maryland College Park MD USA.

Food Sci Nutr ; 5(3): 793-804, 2017 05.

Article em En | MEDLINE | ID: mdl-28572970

Palavras-chave

blueberry; carrot; high performance liquid chromatography (HPLC); radical scavenging; total phenolic contents (TPC)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2017 Tipo de documento: Article País de publicação: Estados Unidos

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