4.4 Article

Two novel glycosyl cinnamic and benzoic acids from korean black raspberry (Rubus coreanus) wine

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Jaboticabin and flavonoids from the ripened fruit of black rasberry (Rubus coreanum)

Jeong-Yong Cho et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

Antioxidant properties of Korean black raspberry wines and their apoptotic effects on cancer cells

Jaewook Jung et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Agriculture, Multidisciplinary

Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry

Artemio Z. Tulio et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Biochemistry & Molecular Biology

Phenolic glycosides of forage legume Onobrychis viciifolia

YR Lu et al.

PHYTOCHEMISTRY (2000)