Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–vis spectrometries
| contributor author | Shuang Zang | |
| contributor author | Sizhu Tian | |
| contributor author | Jia Jiang | |
| contributor author | Dandan Han | |
| contributor author | Xinyu Yu | |
| contributor author | Kun Wang | |
| contributor author | Dan Li | |
| contributor author | Dayong Lu | |
| contributor author | Aimin Yu | |
| contributor author | Ziwei Zhang | |
| date accessioned | 2020-03-15T15:46:23Z | |
| date available | 2020-03-15T15:46:23Z | |
| date issued | 2017 | |
| identifier other | H5R6123uWm_Hxb0ohXwySvP1ruKhHUcMJ4BCkr35O0YWIGPGfY.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1989806?show=full | |
| format | general | |
| language | English | |
| title | Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–vis spectrometries | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 13811810 | |
| identifier doi | 10.1016/j.foodchem.2016.11.036 | |
| journal title | Food Chemistry | |
| coverage | Academic | |
| pages | 1221-1225 | |
| journal volume | 221 | |
| filesize | 490856 | |
| citations | 1 |