ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
I In the process of technological quality control of foods containing antioxidants, it is necessary to estimate the total content of structurally or functionally related analytes. The article presents the results of spectrophotometric investigations (done using FRAP (ferric-reducing antioxidant powe...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/37/5.pdf |
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