Huang, Haizhi <br/><br/>
In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: a comparison with traditional methods.  [electronic resource] 

 -  Food chemistry  Mar 2014 
 - 363-70 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.09.071  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Biological Assay--methods<br/>Chemistry Techniques, Analytical--methods<br/>Fruit--chemistry<br/>Hep G2 Cells<br/>Humans<br/>Myrica--chemistry<br/>Plant Extracts--chemistry