The antioxidant activity of wines determined by the ABTS+ method: influence of sample dilution and time - Concepedia

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The antioxidant activity of wines determined by the ABTS+ method: influence of sample dilution and time

119

Citations

30

References

2004

Year

Débora Villaño, María‐Soledad Fernández‐Pachón, Ana M. Troncoso, M. Carmen García-Parrilla

Food ChemistryAbts+ MethodSample DilutionFood AnalysisWine PerceptionAntioxidant ActivityPolyphenolicsHealth Sciences

References

	Year	Citations

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