Polyphenol content and antioxidant capacity in organic and conventional plant foods

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31. Phytochemicals in Organic and Conventional Fruits and Vegetables
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32. Enhanced Green Extraction of Phenolic Antioxidants from Hawthorn Leaves Based on Deep Eutectic Solvent and Ultrasonic Wave
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36. The Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil
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37. Changes of phenolic content and antiradical activity in hybrids of “Nante” carrots during storage
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38. Nutrigenomics and polyphenols
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