Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) Proanthocyanidins | NIIST

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Effect of Polymerization on Antioxidant and Xanthine Oxidase Inhibitory Potential of Sea Buckthorn (H. rhamnoides) Proanthocyanidins

Year : 2012 Author : Arimboor, R; Arumughan, C
Research Area :Agroprocessing & Technology Division (APTD) Journal : JOURNAL OF FOOD QUALITY
DOI :10.1111/j.1750-3841.2012.02884.x
Publication Date :03/28/2023 - 11:34