
di FRanier (9960 pt) · 24-Sep-2019
Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L. Food Chem. 2019 Jun 30;284:323-333....
