Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

查看全文 作　　者：Peter;C.;Wootton-Beard;Aisling;Moran;Lisa;Ryan; 出　　处：《Food Research International》索引2010年第1期,共0页