| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539769 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Total antioxidant capacity (TAC) evaluation of flavoured water samples. ⺠Use of conventional methods such as FRAP, ORAC, TEAC and TRAP assays. ⺠Statistical analysis suggested that vitamins and flavours increased TAC values.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Felismina T.C. Moreira, Joana R.L. Guerreiro, Rui Barros, M. Goreti F. Sales,