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Analytical methods for antioxidant determination in foods



Analytical methods for antioxidant determination in foods



Rivista Italiana delle Sostanze Grasse 68: 529-533



Methods for estimating natural antioxidants (ascorbic acid, tocopherol, phospholipids, linoleic acid, riboflavin, amino acids, proteins, polyphenols, plant extracts and others) in foods and their relative antioxidant power are reviewed.

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Accession: 002301125

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