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Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its

Yue Zhao1, Ying Wang1, Zi-Tao Jiang1

  • 1Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China.

Food Chemistry
|March 10, 2017
PubMed

Keywords:
Cichorium endivia L. seedsFree radicalsPolyphenol compoundsStructure–activity relationshipsVitamin C (Vc)

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