Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. [electronic resource]

By:

Orsavová, Jana

Contributor(s):

Hlaváčová, Irena
Mlček, Jiří
Snopek, Lukáš
Mišurcová, Ladislava

Producer: 20190403Description: 323-333 p. digitalISSN:

1873-7072

Subject(s):

Anthocyanins -- analysis
Antioxidants -- chemistry
Ascorbic Acid -- analysis
Chromatography, High Pressure Liquid
Flavonoids -- analysis
Fruit -- chemistry
Phenols -- analysis
Ribes -- chemistry
Vitamin E -- analysis

Online resources:

Available from publisher's website

In: Food chemistry vol. 284

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Publication Type: Journal Article

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Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.

APA

Orsavová J., Hlaváčová I., Mlček J., Snopek L. & Mišurcová L. (20190403). Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. : Food chemistry.

Chicago

Orsavová Jana, Hlaváčová Irena, Mlček Jiří, Snopek Lukáš and Mišurcová Ladislava. 20190403. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. : Food chemistry.

Harvard

Orsavová J., Hlaváčová I., Mlček J., Snopek L. and Mišurcová L. (20190403). Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. : Food chemistry.

MLA

Orsavová Jana, Hlaváčová Irena, Mlček Jiří, Snopek Lukáš and Mišurcová Ladislava. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. : Food chemistry. 20190403.

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