Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method
Rodrigo SchererDepartment of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, BrazilHelena Teixeira GodoyDepartment of Food Science, Faculty of Food Engineering, Campinas State University (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil
2008en
ABI
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