(Q57237463)

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Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

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Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption (English)

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author name string

Helle Lindberg Madsen

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1

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Bo Rud Nielsen

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2

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Grete Bertelsen

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3

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Leif H. Skibsted

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4

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publication date

October 1996

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published in

Food Chemistry

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volume

57

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issue

2

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page(s)

331-337

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cites work

Antioxidative activity of flavonoids from thyme (Thymus vulgaris L.).

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12 April 2024

https://opencitations.net/index/api/v1/citations/10.1271/BBB1961.53.3043

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DOI

10.1016/0308-8146(95)00248-0

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(Q57237463)

Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

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