Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts

May 29, 2017 | Autor: M. Regitano-D'Arce | Categoría: Engineering, Analytical Chemistry, Organic Chemistry, Free Radicals, Traditional Medicine, Plant Biology, Medicinal Plants, Food Chemistry, Flavonoids, Multidisciplinary, Free Radical, Functional Foods, Antioxidants, HPLC, Black Tea, Gallic acid, High Pressure Liquid Chromatography, CHEMICAL SCIENCES, Antioxidant Activity, Liquid Chromatography / Electrospray Ionization Mass Spectrometry, Phenols, Ethyl Acetate, Phenolic compound, Countries, Mediterranean region, Lavandula, Food Sciences, Agricultural and Food Chemistry, Extract, Polyphenol, Corylus, Structure activity Relationship, Total Phenolics, Chlorogenic Acid, Superoxides, Palabras Clave: BIM, Plant Leaves, Plant Biology, Medicinal Plants, Food Chemistry, Flavonoids, Multidisciplinary, Free Radical, Functional Foods, Antioxidants, HPLC, Black Tea, Gallic acid, High Pressure Liquid Chromatography, CHEMICAL SCIENCES, Antioxidant Activity, Liquid Chromatography / Electrospray Ionization Mass Spectrometry, Phenols, Ethyl Acetate, Phenolic compound, Countries, Mediterranean region, Lavandula, Food Sciences, Agricultural and Food Chemistry, Extract, Polyphenol, Corylus, Structure activity Relationship, Total Phenolics, Chlorogenic Acid, Superoxides, Palabras Clave: BIM, Plant Leaves

Laporkan tautan ini

Descripción

Lihat lebih banyak...

Comentarios

Copyright © 2017 DATOSPDF Inc.