Antioxidant synergism between fruit juice and a-tocopherol: a comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum)

Heidi Barner Graversen; Eleonor-Carmen Miquel Becker; Leif Horsfelt Skibsted; Mogens Larsen Andersen

doi:10.1007/s00217-007-0585-0

Antioxidant synergism between fruit juice and a-tocopherol: a comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum)

Heidi Barner Graversen, Eleonor-Carmen Miquel Becker, Leif Horsfelt Skibsted, Mogens Larsen Andersen

Research output: Contribution to journal › Journal article › Research › peer-review

44 Citations (Scopus)

Original language	English
Journal	European Food Research and Technology
Volume	226
Issue number	4
Pages (from-to)	737-743
Number of pages	7
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-007-0585-0
Publication status	Published - 2008

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10.1007/s00217-007-0585-0

http://springerlink.com/content/32tq520ql73448v1/fulltext.pdf

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Antioxidant synergism between fruit juice and a-tocopherol: a comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum). / Graversen, Heidi Barner; Miquel Becker, Eleonor-Carmen; Skibsted, Leif Horsfelt et al.
In: European Food Research and Technology, Vol. 226, No. 4, 2008, p. 737-743.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Andersen, Mogens Larsen

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