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Relationship between total antioxidant capacities of cereals measured before and after in vitro digestion

✍ Scribed by Gong, Lingxiao; Jin, Cheng; Wu, Xiaoqin; Zhang, Ying


Book ID
120314290
Publisher
Informa plc
Year
2013
Tongue
English
Weight
413 KB
Volume
64
Category
Article
ISSN
0963-7486

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## Abstract With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in f