Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
Granato D, Shahidi F, Wrolstad R, Kilmartin P, Melton LD, Hidalgo FJ, Miyashita K, Camp JV, Alasalvar C, Ismail AB, Elmore S, Birch GG, Charalampopoulos D, Astley SB, Pegg R, Zhou P, Finglas P.
Granato D, et al. Among authors: camp jv.
Food Chem. 2018 Oct 30;264:471-475. doi: 10.1016/j.foodchem.2018.04.012. Epub 2018 Apr 11.
Food Chem. 2018.
PMID: 29853403
Free article.