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Journal of Chemistry
Volume 2016, Article ID 5194901, 7 pages
http://dx.doi.org/10.1155/2016/5194901
Research Article

Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries

1Department of Food Technology and Nutrition, Catholic University of San Antonio, 30107 Murcia, Spain
2Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain

Received 21 October 2015; Revised 11 January 2016; Accepted 21 January 2016

Academic Editor: Angela Cardinali

Copyright © 2016 Javier Marhuenda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Javier Marhuenda, María Dolores Alemán, Amadeo Gironés-Vilaplana, et al., “Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries,” Journal of Chemistry, vol. 2016, Article ID 5194901, 7 pages, 2016. https://doi.org/10.1155/2016/5194901.