Assessment of Antioxidant Capacities in Foods: A Research Experience for General Chemistry Students
Author:
Affiliation:
1. Department of Chemistry, Purdue University, West Lafayette, IN 47907
2. Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ed086p595
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