Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption
- 31 October 1996
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 57 (2), 331-337
- https://doi.org/10.1016/0308-8146(95)00248-0
Abstract
No abstract availableKeywords
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