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pro vyhledávání: '"Iva Roubíčková"'
Autor:
Diana Chrpová, Lenka Kouřimská, Michael Harry Gordon, Veronika Heřmanová, Iva Roubíčková, Jan Pánek
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 317-325 (2010)
The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore
Externí odkaz:
https://doaj.org/article/680152f3cc394e0cbf9fe17132fc3c6d
