Antioxidant Activity, Phenolic And Anthocyanin Contents Of Various Rhubarb (Rheum Spp.) Varieties
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(2013)
Key words
Anthocyanins, antioxidant activity, HPLC, Rheum spp, rhubarb, total phenolics
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined