A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures
- 1 March 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 80 (3) , 409-414
- https://doi.org/10.1016/s0308-8146(02)00468-5
Abstract
No abstract availableKeywords
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