Maqola

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

Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.foodchem.2008.06.026

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