articleTop 1% cited
Total phenolic compounds and antioxidant capacities of major fruits from Ecuador
Food Chemistry · 2008 · Vol. 111(4) · pp. 816–823
Catalina Vasco✉(National Polytechnic School)Jenny Ruales(National Polytechnic School)Afaf Kamal‐Eldin(Swedish University of Agricultural Sciences)
Phytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressBotanical Research and ApplicationsABTSDPPHChemistryAntioxidant capacityPassion fruitAntioxidantFood sciencePassifloraBotanyOrganic chemistry
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