A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures

Author： Arts M.J.T.J. Sebastiaan Dallinga J. Voss H.-P. Haenen G.R.M.M. Bast A.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.3, 2003-03, pp. : 409-414

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