Isolation and purification of five phenolic compounds from...

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European Food Research and Technology 2018 / 4

Isolation and purification of five phenolic compounds from the Xinjiang wine grape (Vitis Vinifera) and determination of their antioxidant mechanism at cellular level

Xueyan, Ren, Jia, Yu, Xuefeng, Yin, Lidan, Tu, Qingjun, Kong
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-018-3070-z
Date:
April, 2018
File:
PDF, 2.16 MB
english, 2018
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