Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

标题
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts
作者
关键词
Acerola extracts, Antioxidant, Phenolic compounds, Ascorbic acid, Yeast
出版物
FOOD CHEMISTRY
Volume 277, Issue -, Pages 698-705
出版商
Elsevier BV
发表日期
2018-10-26
DOI
10.1016/j.foodchem.2018.10.099

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