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Natural Product Research
Formerly Natural Product Letters
Volume 33, 2019 - Issue 24
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Short Communication

Chemical composition and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis

Longkai Shi Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi, ChinaView further author information
,
Li Zheng Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi, ChinaView further author information
,
Chenwei Zhao Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi, ChinaView further author information
,
Qingzhe Jin Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi, ChinaView further author information
&
Xingguo Wang Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi, ChinaCorrespondence[email protected]
View further author information
Pages 3596-3600 | Received 15 Jan 2018, Accepted 05 Jun 2018, Published online: 16 Nov 2018

References

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