Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

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Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

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2009 nî lūn-bûn

@nan

2009年の論文

@ja

2009年学术文章

@wuu

2009年学术文章

@zh

2009年学术文章

@zh-cn

2009年学术文章

@zh-hans

2009年学术文章

@zh-my

2009年学术文章

@zh-sg

2009年學術文章

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2009年學術文章

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Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

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Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

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label

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

@en

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

@nl

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Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

@en

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

@nl

P1476

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

@en

P2093

Janet W Gloeckner

http://www.w3.org/2001/XMLSchema#string

Michael H Renfroe

http://www.w3.org/2001/XMLSchema#string

Patricia Bowling Brevard

http://www.w3.org/2001/XMLSchema#string

Rebecca Ree Murphy

http://www.w3.org/2001/XMLSchema#string

Robert E Lee

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P2860

Oxidants, antioxidants, and the degenerative diseases of aging

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

Vitamin C losses in some frozen vegetables due to various cooking methods

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

Parkinson's disease. First of two parts

Differential effects of blueberry proanthocyanidins on androgen sensitive and insensitive human prostate cancer cell lines.

Phenolic compounds from blueberries can inhibit colon cancer cell proliferation and induce apoptosis.

Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section cyanococcus spp.).

Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries.

Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries.

P304

88-98

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P31

scholarly article

P356

10.1080/09637480802495297

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P478

60 Suppl 2

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P577

2009-02-28T00:00:00Z

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P698

19255889

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