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Collect. Czech. Chem. Commun. 2002, 67, 115-123
https://doi.org/10.1135/cccc20020115

Bioactive Flavanones from Luma chequen

Cecilia Labbéa, Josep Collb, Joseph D. Connollyc,*, Francesca Fainia, Louis J. Farrugiac and David S. Rycroftc

a Departamento de Quimica, Universidad de Chile, Casilla 653, Santiago, Chile
b IIQAB-CSIC, Jordi Girona 18-26, Barcelona, Spain
c Department of Chemistry, University of Glasgow, Glasgow G12 8QQ, Scotland, U.K.

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  • Simirgiotis Mario J., Bórquez Jorge, Schmeda-Hirschmann Guillermo: Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS profiling of phenolic compounds from the South American berries Luma apiculata and L. chequén. Food Chemistry 2013, 139, 289. <https://doi.org/10.1016/j.foodchem.2013.01.089>
  • Vallverdú Carol, Vila Roser, Tomi Felix, Carhuapoma Mario, Casanova Joseph, Cañigueral Salvador: Composition of the essential oil from leaves and twigs ofLuma chequen. Flavour Fragr. J. 2006, 21, 241. <https://doi.org/10.1002/ffj.1565>
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  • Labbe Cecilia, Coll Josep, Connolly Joseph D., Faini Francesca, Farrugia Louis J., Rycroft David S.: ChemInform Abstract: Bioactive Flavanones from Luma chequen. ChemInform 2002, 33. <https://doi.org/10.1002/chin.200237231>