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Relationship between Antioxidant Capacity and Food Chemistry
by Caroline Gaucher, Pierre Leroy and Ariane Boudier
World Journal of Chemical Education. 2017, 5(2), 78-85. DOI: 10.12691/wjce-5-2-7
Pub. Date: April 07, 2017Views: 23161Downloads: 21425
11-diphenyl-2-picryl-hydrazyl radical food extract redox UV-visible spectrophotometry spectrofluorimetry antioxidant content
Abstract Full Text PDF (330 KB) Full Text HTML Full Text ePUB (613 KB)
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