Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

Author： Madsen H.L.   Nielsen B.R.   Bertelsen G.   Skibsted L.H.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.2, 1996-10, pp. : 331-337

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