articleFood ChemistrySep 2, 2006GREEN OA

Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries

GPGeorgios PantelidisMVM. VasilakakisGΑGeorge Α. ManganarisGDGrigorios Diamantidis

Aristotle University of Thessaloniki

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748
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5.91
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4

Topics & keywords

Topics
Keywords
  • Ascorbic acid
  • Anthocyanin
  • Ribes
  • Rubus
  • Gallic acid
  • Chemistry
  • Blowing a raspberry
  • Food science
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