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Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves.
Ma, Xueying; Moilanen, Johanna; Laaksonen, Oskar; Yang, Wei; Tenhu, Elina; Yang, Baoru.
Afiliação
  • Ma X; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
  • Moilanen J; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
  • Laaksonen O; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
  • Yang W; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
  • Tenhu E; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
  • Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.
Food Chem ; 272: 1-11, 2019 Jan 30.
Article em En | MEDLINE | ID: mdl-30309518
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Chá / Hippophae / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Finlândia País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Chá / Hippophae / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Finlândia País de publicação: Reino Unido