PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRESH AND DEHYDRATED CHILEAN FRUITS AND VEGETABLES

被引：0
|
作者：
Lutz, M. [1 ]
Hernandez, J. [1 ]
Henriquez, C. [1 ]
机构：
[1] Univ Valparaiso, Fac Farm, CIDAF, Valparaiso, Chile
来源：
ANNALS OF NUTRITION AND METABOLISM | 2013年 / 63卷
关键词：
phenolic compounds; antioxidant capacity; fruits; vegetables; healthy value;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：1582 / 1582
页数：1
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