Article citationsMore>>

R. Scherer and H. Teixeira, “Antioxidant Activity Index (AAI) by the 2,2-Diphenyl-1-picrylhydrazyl Method,” Food Chemistry, Vol. 112, No. 3, 2009, pp. 654-658. doi:10.1016/j.foodchem.2008.06.026

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top