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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118 0021-8561

Année de publication: 2014

Volumen: 62

Número: 49

Pages: 12001-12007

Type: Article

DOI: 10.1021/JF503260V GOOGLE SCHOLAR