Influence of pH, buffers and role of quinolinic acid, a novel iron chelating agent, in the determination of hydroxyl radical scavenging activity of plant extracts by Electron Paramagnetic Resonance (EPR)-Reference-Cited by-同舟云学术

Influence of pH, buffers and role of quinolinic acid, a novel iron chelating agent, in the determination of hydroxyl radical scavenging activity of plant extracts by Electron Paramagnetic Resonance (EPR)

Published:2018-02 Issue: Volume:240 Page:174-182
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fadda Angela^ORCID,Barberis Antonio,Sanna Daniele

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Characterization and antioxidant activity of semi-purified extracts and pure delphinidin-glycosides from eggplant peel (Solanum melongena L.);Braga;Journal of Functional Foods,2016

5. Coffee as a source of antioxidants: An EPR study;Brezová;Food Chemistry,2009

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