Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines

scientific article published on 01 July 2000

Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1021/JF991388O
P698PubMed publication ID11032478

P2093author name stringR Törrönen
H Vuorinen
K Määtta
P433issue7
P407language of work or nameEnglishQ1860
P1104number of pages6
P304page(s)2675-2680
P577publication date2000-07-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleContent of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines
P478volume48

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cites work (P2860)
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Q34517545Dietary flavonols: chemistry, food content, and metabolism
Q41848400Effect of maturity on phenolics (phenolic acids and flavonoids) profile of strawberry cultivars and mulberry species from Pakistan.
Q91620017Identification of the amino acid residue responsible for the myricetin sensitivity of human proton-coupled folate transporter
Q59356843Myricetin antagonizes semen-derived enhancer of viral infection (SEVI) formation and influences its infection-enhancing activity
Q33828060Myricetin suppresses UVB-induced wrinkle formation and MMP-9 expression by inhibiting Raf.
Q42180874Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines
Q42136409Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

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