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

标题
Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1114-1119
出版商
Elsevier BV
发表日期
2007-09-27
DOI
10.1016/j.foodchem.2007.09.035

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