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Assessment of the phytochemical profile and antioxidant activities of eight kiwi berry (Actinidia arguta (Siebold & Zuccarini) Miquel) varieties in China.
Zhang, Jiyue; Tian, Jinlong; Gao, Ningxuan; Gong, Er Sheng; Xin, Guang; Liu, Changjiang; Si, Xu; Sun, Xiyun; Li, Bin.
Afiliação
  • Zhang J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Tian J; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Gao N; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Gong ES; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Xin G; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Liu C; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Si X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Sun X; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
  • Li B; College of Food Science Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province National R&D Professional Center for Berry Processing Shenyang Agricultural University Shenyang China.
Food Sci Nutr ; 9(10): 5616-5625, 2021 Oct.
Article em En | MEDLINE | ID: mdl-34646531
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article