Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies

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dc.contributor.authorAlarcón Abarzúa, Emilio Isaac
dc.contributor.authorCampos, A.M.
dc.contributor.authorEdwardsM., Ana M
dc.contributor.authorLissi, E.
dc.contributor.authorLópez Alarcón, Camilo Ignacio
dc.date.accessioned2021-03-29T12:37:23Z
dc.date.available2021-03-29T12:37:23Z
dc.date.issued2008
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2007.09.035
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-36349030170
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.09.035
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/52884
dc.identifier.wosidWOS:000252004100019
dc.issue.numeroNo. 3
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1119
dc.pagina.inicio1114
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAntioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologieses_ES
dc.typeartículo
dc.volumenVol. 107
sipa.codpersvinculados160256
sipa.codpersvinculados53657
sipa.codpersvinculados1004308
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