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Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits

Food ChemistryNutritionAscorbic AcidPhenolic CompoundsFood Bioactive CompoundRibes L.PhytochemistryPhytochemicalPolyphenolicsOxidative Stress