Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies

Published 2007 View Full Article

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Title
Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1114-1119
Publisher
Elsevier BV
Online
2007-09-27
DOI
10.1016/j.foodchem.2007.09.035

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