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المؤلفون: Mikulinjak, Mateja
المساهمون: Kopjar, Mirela
مصطلحات موضوعية: fenolne tvari, ABTS method, phenolics, antioxidant activity, FRAP method, DPPH metoda, kvercetin, quercetin, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Kemija hrane, galna kiselina, catechin, synergistic effect, sinergijski efekt, antioksidacijska aktivnost, katehin, DPPH method, gallic acid, FRAP metoda, BIOTECHNICAL SCIENCES. Food Technology. Food Chemistry, ABTS metoda, antioksidativna aktivnost, ABTS, DPPH, FRAP metode
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::838e5b572354ddf306738103cab68015
https://www.bib.irb.hr/831283 -
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