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Phenolic compounds and vitamin C as sources of antioxidant activity in black currant fruit (Ribes nigrum L.) / Fenolne komponente i vitamin C kao izvori antioksidativne aktivnosti ploda crne ribizle (Ribes nigrum L.)
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2010)
The content of some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid), total phenolics (TPH), vitamin C, and total antioxidant capacity (TAC) in the fruit of three black currant cultivars ...