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Journal of Food Measurement and Characterization

Volumn 9, Issue 2, 2015, Pages 206-214

Antioxidant activity of butterhead lettuce: evaluation of significant factors affecting antioxidant extraction and quantification

(3) Viacava, Gabriela E a,c Roura, Sara I a,c Agüero, María V b,c

a UNIVERSIDAD NACIONAL DE MAR DEL PLATA (Argentina)

b UNIVERSIDAD DE BUENOS AIRES (Argentina)

c Consejo Nacional de Investigaciones Científicas y Técnicas ^* (Argentina)

Author keywords

Antioxidants; DPPH; Lettuce; Radical scavenging capacity

Indexed keywords

ACETONE; AGENTS; ANTIOXIDANTS; ASCORBIC ACID; FREE RADICALS; KINETIC THEORY; MIXTURES;

ACID EQUIVALENTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; DPPH; EXTRACTION YIELD; FIRST-ORDER KINETIC MODELS; LETTUCE; RADICAL SCAVENGING CAPACITIES;

EXTRACTION;

EID: 84928723322 PISSN: 21934126 EISSN: 21934134 Source Type: Journal
DOI: 10.1007/s11694-015-9225-8 Document Type: Article

Times cited : (14)

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