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

✍ Scribed by Ranjith Arimboor; C. Arumughan

• Book ID: 117965597
• Publisher: Institute of Food Technologists
• Year: 2012
• Tongue: English
• Weight: 566 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2012.02884.x