- Title
- Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties
- Creators
- Gary R Takeoka - Western Regional Research CenterLan Dao - Western Regional Research CenterLeslie Harden - Western Regional Research CenterAlberto J Pantoja - United States Department of AgricultureJoseph C Kuhl - United States Department of Agriculture
- Publication Details
- International Journal of Food Science and Technology, Vol.48(1), pp.172-178
- Identifiers
- 996631213501851
- Academic Unit
- Plant Sciences
- Language
- English
- Resource Type
- Journal article
Journal article
Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties
International Journal of Food Science and Technology, Vol.48(1), pp.172-178
2013
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