Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

Food Chemistry - Tập 84 Số 4 - Trang 551-562 - 2004
Ryszard Amarowicz1, Ronald B. Pegg2, Parvaneh Rahimi‐Moghaddam3, B. Barl4, John A. Weil3
1Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, ul. Tuwima 10, 10–718 Olsztyn 5, PO Box 55, Poland
2Department of Applied Microbiology and Food Science, University of Saskatchewan, College of Agriculture, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8
3Department of Chemistry, 110 Science Place, University of Saskatchewan, Saskatoon, SK, Canada S7N 5C9
4Department of Plant Sciences, University of Saskatchewan, College of Agriculture, 51 Campus Drive, Saskatoon, SK, Canada S7N 5A8

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