Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes

Author:

Criado M.N.,Civera M.,Martínez A.,Rodrigo D.

Funder

Consejo Superior de Investigaciones Científicas

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization;Barba;Food Chemistry,2014

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4. Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function;Cunha;Journal of Food Engineering,1998

5. Antimicrobial and antioxidant activities and phenolic contents in the water extract of medicinal plants;Do;Food Science and Biotechnology,2004

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