Antioxidants of Apples Jeanelle Boyer, Rui Hai Liu Department of Food Science, Cornell University, Ithaca, NY I

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Date: 2012-04-23 14:46:11 Nutrients Medicine Phenolic compounds in wine Flavonoid Flavan-3-ol Phytochemical Proanthocyanidin Polyphenol antioxidant Phenolic content in wine Nutrition Chemistry Biology		Antioxidants of Apples Jeanelle Boyer, Rui Hai Liu Department of Food Science, Cornell University, Ithaca, NY I Add to Reading List Source URL: www.nyshs.org Download Document from Source Website File Size: 95,11 KB Share Document on Facebook

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