The antioxidant activity of teas measured by the FRAP...

Food Chemistry 2013 / 05 Vol. 138; Iss. 1

The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology

Martins, Alessandro C., Bukman, Lais, Vargas, Alexandro M.M., Barizão, Érica O., Moraes, Juliana C.G., Visentainer, Jesuí V., Almeida, Vitor C.
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.143
Date:
May, 2013
File:
PDF, 612 KB
english, 2013
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