Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars - Yao, Yang; Sang, Wei; Zhou, Mengjie; Ren, Guixing (Journal of food science, 2010)
Keywords: analysis; antioxidant activity; antioxidant capabilities; Antioxidants; Antioxidants - analysis; apigenin; Apigenin - analysis; Apium; Apium graveolens - chemistry; Apium graveolens - growth & development; Apium graveolens var. dulce; Biological and medical sciences; Caffeic Acids; Caffeic Acids - analysis; celery; chemistry; Coumaric Acids; Coumaric Acids - analysis; Cultivars; Flavonoids; Flavonoids - analysis; food analysis; food composition; Food industries; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; growth & development; isolation & purification; Kaempferols; Kaempferols - analysis; Luteolin; Luteolin - analysis; p-coumaric acid; phenolic acids; Phenols; Phenols - analysis; Phenols - chemistry; Phenols - isolation & purification; Phytochemicals; Vegetables; Polyphenol; Vegetables; Celery; Phenolic acid; phenolic acids; Phenols; Chemical composition; Antioxidant; flavonoids; Flavonoid; antioxidant capabilities; Cultivar