Electrochemistry of lyophilized blueberry and raspberry samples: ROS activation of the antioxidant ability of anthocyanins

  1. Domínguez, I.
  2. Romero, I.
  3. Teresa Sanchez-Ballesta, M.
  4. Isabel Escribano, M.
  5. Merodio, C.
  6. Doménech-Carbó, A.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2024

Alea: 435

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2023.137649 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus