id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5652	JEPPSON, N.; XIANGQUN, G.	Changes in the contents of kaempherol, quercetin and L-ascorbic acid in sea buckthorn berries during maturation	2000	6	.pdf	application/pdf	3564	205	67	Thus, the decrease in ascorbic acid content in sea buckthorn berries during ripening could be a prerequisite for the ripening process. In addition, sea buckthorn fruits contain the flavonols isorhamnetin, kaempherol and quercetin (Hörhammer et al. 1966).	cache/afs-5652.pdf	txt/afs-5652.txt