Antioxidant activity of flavonoids evaluated with myoglobin method

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Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars of<i>Ribes</i>,<i>Aronia</i>, and<i>Sambucus</i>and Their Antioxidant Capacity

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Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein

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