Antioxidant capacity has become a widely demanded feature in actually foods. The knowledge of the molecules that contribute this activity, as well as the natural foods where they can be found, provides information for the correct use of these important substances. However, even today, methods for me...
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| Format: | Article |
| Online Access: | https://revistas.sena.edu.co/index.php/recia/article/view/4023 |
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