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 | Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - 2001 - 412 páginas
...antioxidative compounds', Environm Health Perspectives, 198667 135-42. 221. Marcus F, Daood HG, Kapitany I and Biacs PA, 'Change in the carotenoid and antioxidant...function of ripening and some technological factors', J Agric Food Chem, 1999 47 100-7. 222. Kramer RE, 'Antioxidants in clove', J Amer Oil Chem Soc, 1985... | |
 | Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - 2001 - 412 páginas
...antioxidative compounds', Environm Health Perspectives, 1986 67 135-42. 221. Marcus F, Daood HG, Kapitany I and Biacs PA, 'Change in the carotenoid and antioxidant...function of ripening and some technological factors', J Agric Food Chem, 1999 47 100-7. 222. Kramer RE, Antioxidants in clove', 7 Amer Oil Chem Soc, 1985... | |
 | Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon - 2001 - 412 páginas
...OH 111 isoeugenol pepper.76 Marcus et al.221 reported recently the change in antioxidant content in red pepper (paprika) as a function of ripening and some technological factors. Gallic acid and eugenol 110 have been identified as the major active components in clove (Eugenia caryophyllata).222... | |
 | Amit Krishna De - 2003 - 296 páginas
...treatment in pain. Int.J. Dermatol, 36, 401-404. Markus, F., Daood, HG, Kapitany, J. and Biacs, PA (1999) Change in the carotenoid and antioxidant content of...function of ripening and some technological factors. J. Agric. Food Chem., 47, 100-107. Meilgaard, M., Civille, GV and Carr, BT ( 1 987) Sensory Evaluation... | |
 | Ronald R. Eitenmiller, Junsoo Lee - 2004 - 554 páginas
...varietal factors. Food Chem. 1996, 55, 365-372. 98. Markus, F.; Daood, HG; Kapitany, J.; Biacs, PA Changes in the carotenoid and antioxidant content of spice...function of ripening and some technological factors. J. Agric. Food Chem. 1999, 47, 100-107. 99. Spychalla, JP; Desborough, SL Superoxide dismutase, catalase,... | |
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