The Chemistry behind Antioxidant Capacity Assays-Reference-Cited by-同舟云学术

The Chemistry behind Antioxidant Capacity Assays

Published:2005-02-25 Issue:6 Volume:53 Page:1841-1856
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Dejian¹,Ou Boxin¹,Prior Ronald L.¹

Affiliation:

1. Food Science and Technology Program, Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; Brunswick Laboratories, 6 Thatcher Lane, Wareham, Massachusetts 02571; and Arkansas Children's Nutrition Center, Agricultural Research Service, U.S. Department of Agriculture, 1120 Marshall Street, Little Rock, Arkansas 72202

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030723c

Reference97 articles.

1. Willet, W. C.Eat, Drink, and be HealthyThe Harvard Medical School Guide to Healthy Eating; Simon and Schuster: New York, 2001.

2. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

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