The relationship between the anthocyanin and vitamin C...

Food Chemistry 2017 / 07 Vol. 227

The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells

Leong, Sze Ying, Burritt, David J., Hocquel, Alice, Penberthy, Ari, Oey, Indrawati
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
227
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.01.110
Date:
July, 2017
File:
PDF, 521 KB
english, 2017
Conversion to is in progress
Conversion to is failed