Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment.

Ávila F, Ravello N, Manriquez C, Jiménez-Aspee F, Schmeda-Hirschmann G, Theoduloz C

DOI: 10.3390/antiox10050665
Published: 2021 Apr 25
Container: Antioxidants (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/antiox10050665,
  title = {Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment.},
  author = {Ávila F and Ravello N and Manriquez C and Jiménez-Aspee F and Schmeda-Hirschmann G and Theoduloz C},
  year = {2021},
  journal = {Antioxidants (Basel, Switzerland)},
  doi = {10.3390/antiox10050665},
  url = {https://doi.org/10.3390/antiox10050665}
}

RIS

TY  - JOUR
TI  - Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment.
AU  - Ávila F
AU  - Ravello N
AU  - Manriquez C
AU  - Jiménez-Aspee F
AU  - Schmeda-Hirschmann G
AU  - Theoduloz C
PY  - 2021
JO  - Antioxidants (Basel, Switzerland)
DO  - 10.3390/antiox10050665
UR  - https://doi.org/10.3390/antiox10050665
ER  -

APA

F, Á., N, R., C, M., F, J., G, S., & C, T. (2021). Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment.. Antioxidants (Basel, Switzerland). https://doi.org/10.3390/antiox10050665

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pubmed · retrieved 2026-11-10T13:59:59.987Z