Electrochemistry of lyophilized blueberry and raspberry samples: ROS activation of the antioxidant ability of anthocyanins
- Domínguez, I.
- Romero, I.
- Teresa Sanchez-Ballesta, M.
- Isabel Escribano, M.
- Merodio, C.
- Doménech-Carbó, A.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Any de publicació: 2024
Volum: 435
Tipus: Article