Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle

Piret Raudsepp, Julia Koskar, Dea Anton, Kadrin Meremäe, Karmen Kapp, Peeter Laurson, Uko Bleive, Hedi Kaldmäe, Mati Roasto, Tõnu Püssa

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftJournal of the Science of Food and Agriculture
Volym99
Utgåva5
Sidor (från-till)2311-2320
Antal sidor10
ISSN0022-5142
DOI
StatusPublicerad - 30 mar 2019
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 4111 Jordbruksvetenskap
  • 1183 Växtbiologi, mikrobiologi, virologi

Citera det här

Raudsepp, Piret ; Koskar, Julia ; Anton, Dea ; Meremäe, Kadrin ; Kapp, Karmen ; Laurson, Peeter ; Bleive, Uko ; Kaldmäe, Hedi ; Roasto, Mati ; Püssa, Tõnu. / Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle. I: Journal of the Science of Food and Agriculture. 2019 ; Vol. 99, Nr. 5. s. 2311-2320.
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title = "Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle",
keywords = "antibacterial activity, antioxidative activity, Aronia, Lonicera, Rheum, Ribes, LONICERA-CAERULEA L., PHENOLIC-COMPOUNDS, RHEUM-RHAPONTICUM, BIOACTIVE COMPOUNDS, AQUEOUS-ETHANOL, ASCORBIC-ACID, EXTRACTS, LEAVES, ANTHOCYANINS, BERRIES, 4111 Agronomy, 1183 Plant biology, microbiology, virology",
author = "Piret Raudsepp and Julia Koskar and Dea Anton and Kadrin Merem{\"a}e and Karmen Kapp and Peeter Laurson and Uko Bleive and Hedi Kaldm{\"a}e and Mati Roasto and T{\~o}nu P{\"u}ssa",
year = "2019",
month = "3",
day = "30",
doi = "10.1002/jsfa.9429",
language = "English",
volume = "99",
pages = "2311--2320",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "Wiley",
number = "5",

}

Raudsepp, P, Koskar, J, Anton, D, Meremäe, K, Kapp, K, Laurson, P, Bleive, U, Kaldmäe, H, Roasto, M & Püssa, T 2019, 'Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle', Journal of the Science of Food and Agriculture, vol. 99, nr. 5, s. 2311-2320. https://doi.org/10.1002/jsfa.9429

Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle. / Raudsepp, Piret; Koskar, Julia; Anton, Dea; Meremäe, Kadrin; Kapp, Karmen; Laurson, Peeter; Bleive, Uko; Kaldmäe, Hedi; Roasto, Mati; Püssa, Tõnu.

I: Journal of the Science of Food and Agriculture, Vol. 99, Nr. 5, 30.03.2019, s. 2311-2320.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle

AU - Raudsepp, Piret

AU - Koskar, Julia

AU - Anton, Dea

AU - Meremäe, Kadrin

AU - Kapp, Karmen

AU - Laurson, Peeter

AU - Bleive, Uko

AU - Kaldmäe, Hedi

AU - Roasto, Mati

AU - Püssa, Tõnu

PY - 2019/3/30

Y1 - 2019/3/30

KW - antibacterial activity

KW - antioxidative activity

KW - Aronia

KW - Lonicera

KW - Rheum

KW - Ribes

KW - LONICERA-CAERULEA L.

KW - PHENOLIC-COMPOUNDS

KW - RHEUM-RHAPONTICUM

KW - BIOACTIVE COMPOUNDS

KW - AQUEOUS-ETHANOL

KW - ASCORBIC-ACID

KW - EXTRACTS

KW - LEAVES

KW - ANTHOCYANINS

KW - BERRIES

KW - 4111 Agronomy

KW - 1183 Plant biology, microbiology, virology

U2 - 10.1002/jsfa.9429

DO - 10.1002/jsfa.9429

M3 - Article

VL - 99

SP - 2311

EP - 2320

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 5

ER -