Processing and Impact on Antioxidants in Beverages || The Use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) Assays in the Assessment of Beverages’ Antioxidant Properties
Litescu, Simona CarmenYear:
2014
Language:
english
DOI:
10.1016/b978-0-12-404738-9.00025-8
File:
PDF, 389 KB
english, 2014