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Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times.
Food Chem. 2020 Apr 25;310:125784. doi: 10.1016/j.foodchem.2019.125784. Epub 2019 Nov 7.
Food Chem. 2020.
PMID: 31816534
Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity.
Koláčková T, Kolofiková K, Sytařová I, Snopek L, Sumczynski D, Orsavová J.
Koláčková T, et al. Among authors: sytarova i.
Plant Foods Hum Nutr. 2020 Mar;75(1):48-53. doi: 10.1007/s11130-019-00777-z.
Plant Foods Hum Nutr. 2020.
PMID: 31832980
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Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin.
Orsavová J, Sytařová I, Mlček J, Mišurcová L.
Orsavová J, et al. Among authors: sytarova i.
Antioxidants (Basel). 2022 Feb 21;11(2):433. doi: 10.3390/antiox11020433.
Antioxidants (Basel). 2022.
PMID: 35204315
Free PMC article.
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