Comparison of antioxidant capacities of extracts from five cultivars of Chinese jujube

By Jin-wei Li, Shao-dong Ding, Xiao-lin Ding. 2005

200 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/0fc51176a245d5dafbf800f0cc2be7ddd29dece9

Citations in the corpus

• Effect of nano-packing on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd) (2009, unknown): “Li et al. / Food Chemistry 114 (2009) 547–552”