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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Argitalpen urtea: 2014

Alea: 62

Zenbakia: 49

Orrialdeak: 12001-12007

Mota: Artikulua

DOI: 10.1021/JF503260V GOOGLE SCHOLAR
Datuen iturria: Scopus