A new parameter to simultaneously assess antioxidant...

Food Chemistry 2017 / 08 Vol. 229

A new parameter to simultaneously assess antioxidant activity for multiple phenolic compounds present in food products

Yang, Hong, Xue, Xuejia, Li, Huan, Tay-Chan, Su Chin, Ong, Seng Poon, Tian, Edmund Feng
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
229
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.02.022
Date:
August, 2017
File:
PDF, 492 KB
english, 2017
Conversion to is in progress
Conversion to is failed