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Total antioxidant capacity of spices, dried fruits, nuts,... | ResearchHub
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Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
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Authors
Nicoletta Pellegrini
5 more
Nicoletta Pellegrini
•
Mauro Serafini
3 more
•
Furio Brighenti
Published
October 12, 2006
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Journal
Molecular Nutrition & Food Research
Topics
Chemistry
Biochemistry
Medicine
Organic Chemistry
Nutrition And Dietetics
Show all topics
DOI
10.1002/mnfr.200600067
Other Formats
PDF
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Molecular Nutrition & Food Research
Topics
Chemistry
Biochemistry
Medicine
Organic Chemistry
Nutrition And Dietetics
Show all topics
DOI
10.1002/mnfr.200600067
Other Formats
PDF
