Paganga, G <br/><br/>
The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?  [electronic resource] 

 -  Free radical research  Feb 1999 
 - 153-62 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1071-5762 
<br/><br/><label>Standard No.: </label>10.1080/10715769900300161  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins<br/>Antioxidants--analysis<br/>Beer<br/>Benzopyrans--analysis<br/>Catechin--analysis<br/>Chlorogenic Acid--analysis<br/>Chromans<br/>Chromatography, High Pressure Liquid<br/>Citrus--metabolism<br/>Flavonoids<br/>Fruit--chemistry<br/>Hydrolysis<br/>Solanum lycopersicum--chemistry<br/>Onions--chemistry<br/>Phenols--analysis<br/>Phlorhizin--analysis<br/>Polymers--analysis<br/>Quercetin--analysis<br/>Rutin--analysis<br/>Tea--metabolism<br/>Vegetables--chemistry<br/>Wine