Article ID Journal Published Year Pages File Type
7595823 Food Chemistry 2015 7 Pages PDF
Abstract
In summary, the BE and the therefrom-isolated phenolcarbonic acid-rich fraction, showed the most potent antioxidative activity whereas the polymeric and anthocyanin-rich fraction, in total, were less active.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Fractionation of an anthocyanin-rich bilberry extract and in vitro antioxidative activity testing
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