Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties
Article first published online: 11 SEP 2012
© 2012 No claim to original US government works. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 172–178, January 2013
How to Cite
Takeoka, G. R., Dao, L., Harden, L., Pantoja, A. and Kuhl, J. C. (2013), Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties. International Journal of Food Science & Technology, 48: 172–178. doi: 10.1111/j.1365-2621.2012.03174.x
- Issue published online: 17 DEC 2012
- Article first published online: 11 SEP 2012
- Manuscript Accepted: 11 JUL 2012
- Manuscript Received: 27 DEC 2011
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