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The measurement of antioxidant capacity in fruits differs from that of other biological samples due to their low pH and very low lipophilic antioxidant capacity. In this report, we present a modified(More)
http://dx.doi.org/10.1016/j.foodchem.2014.06.074 0308-8146/Published by Elsevier Ltd. DOI of original article: http://dx.doi.org/10.1016/j.foodchem.2014.02.047 ⇑ Corresponding author. Tel.: +1 708(More)
A process was developed to ascertain the bioactive components of black raspberry (Rubus occidentalis L.) fruit extracts by relating chemical constituents determined by high-field nuclear magnetic(More)
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