Hydrolyzable tannin analysis in food.

Hydrolyzable tannin analysis in food.

Item
http://www.wikidata.org/entity/Q38041204
Establishing a case for improved food phenolic analysisBerry antioxidants: small fruits providing large benefitsA review of polyphenolics in oak woods.Methods to determine effects of cranberry proanthocyanidins on extraintestinal infections: Relevance for urinary tract health.Is There Consistency between the Binding Affinity and Inhibitory Potential of Natural Polyphenols as α-amylase Inhibitors?Cell death mechanisms of plant-derived anticancer drugs: beyond apoptosis.Gallic Acid: Review of the Methods of Determination and Quantification.Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2.Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.Botanical traceability of commercial tannins using the mineral profile and stable isotopes.Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars.Vasculoprotective Effects of Pomegranate (Punica granatum L.).Palatability and chemical safety of apple juice fortified with pomegranate peel extractUltrasound-Assisted Functionalization of Polyphenols
P2860

Hydrolyzable tannin analysis in food.

Item
http://www.wikidata.org/entity/Q38041204
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Hydrolyzable tannin analysis in food.
@en
type
label
Hydrolyzable tannin analysis in food.
@en
prefLabel
Hydrolyzable tannin analysis in food.
@en
P1433
P1476
P2093
P304
P31
P356
P433
P478
P50
P577
P698
P356
P1433
P1476
Hydrolyzable tannin analysis in food
@en
P2093
P304
P31
P356
10.1016/J.FOODCHEM.2012.05.096
P433
P478
P50
P577
P698