Phenolic composition and related antioxidant properties in differently colored lettuces: A study by electron paramagnetic resonance (EPR) kinetics

  1. Pérez-López, U.
  2. Pinzino, C.
  3. Quartacci, M.F.
  4. Ranieri, A.
  5. Sgherri, C.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Year of publication: 2014

Volume: 62

Issue: 49

Pages: 12001-12007

Type: Article

DOI: 10.1021/JF503260V GOOGLE SCHOLAR
Data source: Scopus