【作者】：Pastrana-Bonilla E, Akoh C C, Sellappan S, Krewer G. 【题名】：Phenolic content and antioxidant capacity of Muscadine grapes. 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】：. 2003, 51(18): 5497-5503. 【全文链接】：
【序号】：3
【作者】：Yang. J., Meyers. K. J., Van der Heide, J., & Liu, R. H.
【题名】：Varietal differences in Phenolic content and antioxidant and antiproliferative activities of onions. 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】：. (2004).52,6787-6793 【全文链接】：
【题名】：New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes 【期刊】：Chemical Review 【年、卷、期、起止页码】：2009, 109 (9), pp 4375–4397 【全文链接】：
【序号】：5
【作者】：Yu Zhang, Jie Chen, Xiaoling Zhang, Xiaoqin Wu, and Ying Zhang*
【题名】：Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries 【期刊】：Journal of Agricultural and Food Chemistry 【年、卷、期、起止页码】：2007, 55 (2), pp 523–528 【全文链接】：
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