Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

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dc.contributor.authorAtala Riffo, Elías Duban.
dc.contributor.authorVásquez Pérez, Luz Mónica
dc.contributor.authorLópez Alarcón, Camilo Ignacio
dc.date.accessioned2017-04-25T19:23:53Z
dc.date.available2017-04-25T19:23:53Z
dc.date.issued2009
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/20059
dc.language.isoen
dc.nota.accesoContenido parcial
dc.relation.isformatofFood Chemistry Vol. 113, no. 1 (2009), p. [331]-335
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherAntioxidanteses_ES
dc.subject.otherExtractoses_ES
dc.subject.otherBayas es_ES
dc.subject.otherÁcido ascórbicoes_ES
dc.titleAscorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodologyes_ES
dc.typeartículo
sipa.codpersvinculados160080
sipa.codpersvinculados1004308
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