The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
Top Cited Papers
- 31 March 2000
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 68 (4), 471-474
- https://doi.org/10.1016/s0308-8146(99)00225-3
Abstract
No abstract availableKeywords
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