The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink
- 30 November 1997
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 60 (3), 331-337
- https://doi.org/10.1016/s0308-8146(96)00339-1
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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