The hydrophilic and lipophilic contribution to total antioxidant activity

Food Chemistry - Tập 73 Số 2 - Trang 239-244 - 2001
Marino B. Arnao1, Antonio Caño1, Manuel Acosta1
1Department of Plant Biology (Plant Physiology), University of Murcia, 30100 Murcia, Spain

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Tài liệu tham khảo

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