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Effect of Different Drying Techniques on Antioxidant Capacity of Two Romanian Red Grape Cultivars.

作者信息

Lacramioara Oprica, Andreea Verdes, Vladimir Poroch, Dorina Creanga, Marius-Nicusor Grigore

机构信息

Department of Biology, Alexandru Ioan Cuza University, Iasi, Romania.

Department of Physics, Alexandru Ioan Cuza University, Iasi, Romania.

出版信息

Iran J Public Health. 2019 Jul;48(7):1377-1378.

PMID:31497562
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6708539/
Abstract
摘要

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本文引用的文献

1
Cancer chemoprevention through dietary flavonoids: what's limiting?通过膳食类黄酮进行癌症化学预防:限制因素是什么?
Chin J Cancer. 2017 Jun 19;36(1):50. doi: 10.1186/s40880-017-0217-4.
2
Differential Content of the Total Polyphenols and Flavonoids in Three Romanian White Grape Cultivars.三种罗马尼亚白葡萄品种中总多酚和黄酮类化合物的差异含量
Iran J Public Health. 2016 Jun;45(6):826-7.
3
Resveratrol Requires Red Wine Polyphenols for Optimum Antioxidant Activity.白藜芦醇需要红酒多酚才能发挥最佳抗氧化活性。
J Nutr Health Aging. 2016;20(5):540-5. doi: 10.1007/s12603-015-0611-z.
4
The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants.膳食纤维在水果和蔬菜抗氧化剂生物可及性和生物利用度中的作用。
J Food Sci. 2011 Jan-Feb;76(1):R6-R15. doi: 10.1111/j.1750-3841.2010.01957.x.
5
Wine, alcohol, platelets, and the French paradox for coronary heart disease.葡萄酒、酒精、血小板与冠心病的法国悖论
Lancet. 1992 Jun 20;339(8808):1523-6. doi: 10.1016/0140-6736(92)91277-f.