References
- S.H. Häkkinen, S.O. Kärenlampi, I.M. Heinonen, H.M. Mykkänen, and A.R. Törrönen, J. Agr. Food Chem. 47, 2274 (1999). doi:10.1021/jf9811065.
- I. Eichholz, S. Huyskens-Keil, A. Keller, D. Ulrich, L.W. Kroh, and S. Rohn, Food Chem. 126, 60 (2011). doi:10.1016/j.foodchem.2010.10.071.
- R.J. Bushway, D.F.M. Gann, W.P. Cook, and A.A. Bushway, J. Food Sci. 48, 1878 (1983). doi:10.1111/j.1365-2621.1983.tb05109.x.
- L.-L. Wang, A.C. Peng, and A. Proctor, J. Am. Oil Chem. Soc. 67, 499 (1990). doi:10.1007/BF02540755.
- R.L. Prior, S.A. Lazarus, G. Cao, H. Muccitelli, and J.F. Hammerstone, J. Agr. Food Chem. 46, 2686 (1998). doi:10.1021/jf980145d.
- G. Giovanelli and S. Buratti, Food Chem. 112, 903 (2009). doi:10.1016/j.foodchem.2008.06.066.
- S.Y. Wang and H. Jiao, J. Agr. Food Chem. 48, 5677 (2000). doi:10.1021/jf000766i.
- Y.T. Lin, Y.I. Kwon, R.G. Labbe, and K. Shetty, Appl. Environ. Microbiol. 71, 8558 (2005). doi:10.1128/AEM.71.12.8558-8564.2005.
- D.A. Vattem, R. Ghaedian, and K. Shetty, Asia Pac. J. Clin. Nutr. 14, 120 (2005).
- E.J. Borowska, B. Mazur, R.G. Kopciuch, and B. Buszewski, Food Tech. Biotechnol. 47, 56 (2009).
- J.A. Vinson, X. Su, L. Zubik, and P. Bose, J. Agr. Food Chem. 49, 5315 (2001). doi:10.1021/jf0009293.
- G. Ruel and C. Couillard, Mol. Nutr. Food Res. 51, 692 (2007). doi:10.1002/mnfr.200600286.
- M.L. Porter, C.G. Krueger, D.A. Wiebe, D.G. Cunningham, and J.D. Reed, J. Sci. Food Agr. 81, 1306 (2001). doi:10.1002/jsfa.940.
- X. Yan, B.T. Murphy, G.B. Hammond, J.A. Vinson, and C.C. Neto, J. Agr. Food Chem. 50, 5844 (2002). doi:10.1021/jf0202234.
- V.T. Tumbas, S.M. Djilas, J.M. Čanadanović-Brunet, G.S. Cetkovic, and S.M. Savatovic, Apteff 37, 157 (2007). doi:10.2298/APT0738157T.
- N.P. Seeram, L.S. Adams, Y. Zhang, R. Lee, D. Sand, H.S. Scheuller, and D. Heber, J. Agr. Food Chem. 54, 9329 (2006). doi:10.1021/jf061750g.
- C.C. Neto, J. Nutr. 137, 186 (2007).
- J. Lachman, K. Hamouz, and M. Orsák, Chem. Listy. 99, 474 (2005).
- W. Brand-Williams, M.E. Cuvelier, and C. Berset, LWT - Food Sci. Technol. 28, 25 (1995). doi:10.1016/S0023-6438(95)80008-5.
- P. Ekholm, H. Reinivuo, P. Mattila, H. Pakkala, J. Koponen, A. Happonen, J. Hellström, and M.-L. Ovaskainen, J. Food Comp. Anal. 20, 487 (2007). doi:10.1016/j.jfca.2007.02.007.
- J.G. Kim, H.L. Kim, S.J. Kim, and K.-S. Park, J. Zhejiang Univ-Sci. B. 14, 793 (2013). doi:10.1631/jzus.B1300012.
- S. Može, T. Polak, L. Gašperlin, D. Koron, A. Vanzo, N.P. Ulrih, and V. Abram, J. Agr. Food Chem. 59, 6998 (2011). doi:10.1021/jf200765n.
- E. Rodrigues, N. Poerner, I.I. Rockenbach, L.V. Gonzaga, C.R. Mendes, and R. Fett, Ciênc. Tecnol. Aliment. 31, 911 (2011).
- S.Y. Wang and A.W. Stretch, J. Agr. Food Chem. 49, 969 (2001). doi:10.1021/jf001206m.
- J. Lee, C.E. Finn, and R. Wrolstad, Hort. Sci. 39, 959 (2004).
- J. Namiesnik, K. Vearasilp, M. Kupska, K.-S. Ham, S.-G. Kang, Y.-K. Park, D. Barasch, A. Nemirovski, and S. Gorinstein, Eur. Food Res. Technol. 237, 819 (2013). doi:10.1007/s00217-013-2041-7.
- S. Sellappan, C.C. Akoh, and G. Krewer, J. Agric. Food Chem. 50, 2432 (2002). doi:10.1021/jf011097r.