Antioxidant capacity of the extracts from pulp of Osmanthus fragrans and its components
- Author
- HENGSHAN WANG1 ; DIANHUA GAN1 ; XIAOPU ZHANG1 ; YINGMING PAN1
[1] Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, College of Chemistry & Chemical Engineering, Guangxi Normal University, Guilin 541004, China - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2010, Vol 43, Num 2, pp 319-325, 7 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidants Free radical scavenging activities Osmanthus fragrans' pulp Reducing power Total antioxidant capacity
- Keyword (fr)
- Antioxydant Composition chimique Extrait Puissance Pulpe Radical libre
- Keyword (en)
- Antioxidant Chemical composition Extract Power Pulp Free radical
- Keyword (es)
- Antioxidante Composición química Extracto Potencia Pulpa Radical libre
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22103312
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2009.08.003 
https://dx.doi.org/10.1016/j.lwt.2009.08.003
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