Work

Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

Year: 2004

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2004.tb17858.x

Authors: A. CHAOVANALIKIT, R. E. WROLSTAD

Institution: Oregon State University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2064876725

FWCI: 4.229

Cites: 40

Cited by: 475

Related to: 10