Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants

✍ Scribed by J.M. Obón; M.R. Castellar; J.A. Cascales; J.A. Fernández-López

• Book ID: 116487963
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 124 KB
• Volume: 38
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2005.01.010