Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components

标题
Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components
作者
关键词
HPLC-ABTS, Lipophilic compounds, Antagonisms, Synergisms, Antioxidant capacity
出版物
FOOD CHEMISTRY
Volume 223, Issue -, Pages 62-71
出版商
Elsevier BV
发表日期
2016-12-08
DOI
10.1016/j.foodchem.2016.12.008

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