The Total Reactive Antioxidant Potential (TRAP) and Total Antioxidant Reactivity (TAR) ofIlex paraguayensisExtracts and Red Wine
Author:
Publisher
Sociedade Brasileira de Quimica (SBQ)
Subject
General Chemistry
Link
http://jbcs.sbq.org.br/imagebank/pdf/v7n1-07.pdf
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