Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits.
- DOI
- 10.1016/j.foodchem.2014.02.047
- Published
- 2014 Aug 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2014.02.047,
title = {Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits.},
author = {Tulio AZ Jr and Jablonski JE and Jackson LS and Chang C and Edirisinghe I and Burton-Freeman B},
year = {2014},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2014.02.047},
url = {https://doi.org/10.1016/j.foodchem.2014.02.047}
}RIS
TY - JOUR TI - Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits. AU - Tulio AZ Jr AU - Jablonski JE AU - Jackson LS AU - Chang C AU - Edirisinghe I AU - Burton-Freeman B PY - 2014 JO - Food chemistry DO - 10.1016/j.foodchem.2014.02.047 UR - https://doi.org/10.1016/j.foodchem.2014.02.047 ER -
APA
Jr, T. A., JE, J., LS, J., C, C., I, E., & B, B. (2014). Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits.. Food chemistry. https://doi.org/10.1016/j.foodchem.2014.02.047
Source records
- pubmed · retrieved 2026-09-26T06:50:16.037Z