Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils

标题
Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 133, Issue 4, Pages 1658-1663
出版商
Elsevier BV
发表日期
2012-02-19
DOI
10.1016/j.foodchem.2012.02.064

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