articleJournal of NutritionSep 1, 2003Closed access

Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

NPNicoletta PellegriniBCBarbara ColombiDDDaniele Del RioSSSara SalvatoreMBMarta Bianchi

University of Parma · Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione

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Topics & keywords

Topics
Keywords
  • Food science
  • Antioxidant
  • Trolox equivalent antioxidant capacity
  • Blowing a raspberry
  • Antioxidant capacity
  • Trolox
  • Chemistry
  • Asparagus
UN Sustainable Development Goals
  • Good health and well-being
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