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Agricultural and Food SciencesChemistryMedicine

Antioxidant activity of food constituents: an overview

I. Gülçin

2012.3.1ARCHIVES OF TOXICOLOGY

DOI: 10.1007/s00204-011-0774-2

tlooto Summary

The most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented, and the general chemistry underlying the assays in the present paper was clarified.

Abstract

Abstract is not available.

Citation format

GÜLÇIN, I. Antioxidant activity of food constituents: An overview. ARCHIVES OF TOXICOLOGY, 2012, 86: 345–391.