Publication | Open Access

Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries

Food ChemistryFood Bioactive CompoundAscorbic Acid ContentsPhytochemistryPhytochemicalAntioxidant CapacityRed CurrantsPolyphenolicsOxidative Stress