Antioxidant capacity of herbal infusions and tea extracts: a comparison of orac-fluorescein and orac-pyrogallol red methodologies

dc.date.accessioned2016-12-05T15:15:17Z
dc.date.available2016-12-05T15:15:17Z
dc.date.created2016-12-05T15:15:17Z
dc.date.issued2008
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/10533/139033
dc.identifier11060323
dc.identifierWOS:000252004100019
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationhttps://doi.org/10.1016/j.foodchem.2007.09.035
dc.relation10.1016/j.foodchem.2007.09.035
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/11060323
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleAntioxidant capacity of herbal infusions and tea extracts: a comparison of orac-fluorescein and orac-pyrogallol red methodologies
dc.typeArticulo


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