Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay. (Q46788359)
Jump to navigation
Jump to search
scientific article published on 26 January 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay. |
scientific article published on 26 January 2008 |
Statements
Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay (English)
Magali Chohan
Gary Forster-Wilkins
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference