NDLI: Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheumspp.) varieties

Content Provider	Scilit
Author	Takeoka, Gary R. Dao, Lan Harden, Leslie Pantoja, Alberto Kuhl, Joseph C.
Copyright Year	2012
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03174.x/pdf
Ending Page	178
Page Count	7
Starting Page	172
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2012.03174.x
Journal	International Journal of Food Science & Technology
Issue Number	1
Volume Number	48
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2012-09-11
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Antioxidant Activity
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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